Begin the meal with this crisp and colorful salad. Jicama, avocado and red onion take it beyond the ordinary.
Recipe information
Yield
Serves 8
Ingredients
1/2 cup fresh orange juice
1/4 cup Sherry wine vinegar
3 tablespoons honey
1 tablespoon fresh lime juice
3/4 teaspoon chili powder
3/4 cup olive oil
2 6-ounce packages baby spinach
4 oranges, peel and white pith removed, quartered, cut crosswise into 1/4-inch-thick slices
2 cups matchstick-size strips peeled jicama
1 avocado, peeled, seeded, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
Preparation
Step 1
Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Step 2
Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.
