Name: Jícama and Pineapple Salad with Cilantro Vinaigrette
Yield: Serves 4
Ingredients: 1/3 cup vegetable oil; 3 tablespoons white wine vinegar; 1 tablespoon minced shallot; 1/4 cup chopped fresh cilantro; 1/4 teaspoon ground cumin; 1 6-ounce package baby spinach, stems trimmed; 1 small jicama, peeled, cut into 3-inch-long matchstick-size strips; 1 cup cubed fresh pineapple; 1/2 cup cilantro leaves

Chopped cilantro in the dressing and whole leaves mixed with the spinach add a double dose of cilantro flavor to this salad.

Recipe information

Yield
Serves 4

Ingredients

1/3 cup vegetable oil

3 tablespoons white wine vinegar

1 tablespoon minced shallot

1/4 cup chopped fresh cilantro

1/4 teaspoon ground cumin

1 6-ounce package baby spinach, stems trimmed

1 small jicama, peeled, cut into 3-inch-long matchstick-size strips

1 cup cubed fresh pineapple

1/2 cup cilantro leaves

Preparation

Step 1
Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
Step 2
Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.

TagsSalad Jicama Root Vegetable Vegetable Pineapple Fruit Cilantro Herbs & Spices Spinach Leafy Greens Side Dinner Gluten Free Vegan Dairy Free Nut Free Vegetarian Raw Weeknight Meals No-Cook Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.