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.
