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Spinach Salad with Jicama and Pineapple

Serves: 4
Total Calories: 641

Ingredients

4 cups coarsely chopped baby spinach leaves
1 cup Caribbean Lime Dressing
1/2 cup sliced jicama (1/4 inch strips)
1/2 cup fresh pineapple chunk
1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, toss the spinach leaves with the dressing.

2. Sprinkle the jicama, pineapple, and cilantro over the top of the salad and serve immediately.

For a Change . . .
* Use orange slices instead of pineapple cubes.
* Sprinkle coarsely chopped raw almonds over the top of the salad before serving.
* Allow the spinach to marinate in the dressing for 30 minutes before adding the topping for a wilted, slightly crunchy salad.

Nutritional Facts:

Serves: 4
Total Calories: 641
Calories from Fat: 480

This Spinach Salad with Jicama and Pineapple recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.


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