Jicama—pronounced hee-kah-ma—is a root vegetable with a sweet, crunchy texture that's best enjoyed raw, making it a perfect addition to salads. Look for firm, blemish-free jicama in the root vegetable section of your grocery store.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2014
- 10 thin slices pancetta chopped
- 2 pkg baby spinach
- 2 Empire apples cored and chopped
- 1 jicama (about 650 g),peeled and cut in 1/4-inch (5 mm) wide sticks
- 3 tablespoons cider vinegar
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon liquid honey
- 2 teaspoons Dijon mustard
- 1 clove garlic pressed
- 1/4 teaspoon each salt and pepper
- 1/3 cup extra-virgin olive oil
MethodHoney-Dijon Dressing: In small bowl, whisk together vinegar, chives, honey, mustard, garlic, salt and pepper; gradually whisk in oil until combined. (Make-ahead: Refrigerate in airtight container for up to 24 hours; whisk well before using.)
In small skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to paper towel–lined plate.
In large bowl, toss together spinach, apples, jicama and dressing; top with pancetta.
Change it up - Fennel and Apple Spinach Salad With Honey-Dijon Dressing: Substitute 1 bulb fennel, cored and thinly sliced, for the jicama.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 349 mg
- Sugars 5 g
- Protein 5 g
- Calories 147.0
- Total fat 10 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 8.0
- Folate 24.0
- Calcium 3.0
- Vitamin A 23.0
- Vitamin C 30.0