I Tried Jicama and I Liked It


Jicama Spinach Salad

I tried Jicama and I liked it. Have you ever tasted it?? It reminds me of a pear/potato. It’s a little sweet and adds a great crunch to any dish. I personally wouldn’t try to make Jicama the star of the show, but as a supporting character, it’s awesome.

You can find Jicama in just about any grocery store. It’s not the prettiest thing but don’t let that change your mind about trying it.

jicama

We decided to make a Spinach Jicama Salad with a Spicy Brown Mustard Vinaigrette. The sweet crunch of the Jicama paired perfectly with the spicy vinaigrette. I found some great recipes on the web using jicama and I can’t wait to try them.

If you are on a health kick, try jicama. It’s different and oh so good. This recipe was adapted from our favorite weekly food planner, eMeals.

Here is the recipe for our salad:

Ingredients

ingredient

5 oz. Fresh Baby Spinach, about ½ of a large bag.
1 Small Jicama Root, peeled ½ inch chop
1 Shallot, thinly sliced
4-6 Radishes, thinly sliced
1 Tbsp. Spicy Brown Mustard
1 Tbsp. Cider Vinegar
4 teas. Honey
½ teas. Salt
½ teas. Black Pepper
½ teas. Garlic Powder
2 Tbsp. Olive Oil

Instructions

In a large bowl combine the Jicama, Shallot and Radish.

In a Small bowl combine the Mustard, Vinegar, Honey, Salt, Black Pepper and Garlic Powder.  Slowly whisk in Olive Oil until well combined.

Pour Vinaigrette over the Jicama, Shallot and Radish.  Let sit at least 15 minutes.

Just before serving add the Spinach to the large bowl and toss to coat evenly.

Serve immediately.

in process 3

I Tried Jicama and I Liked It
 
Ingredients
  • 5 oz. Fresh Baby Spinach, about ½ of a large bag.
  • 1 Small Jicama Root, peeled ½ inch chop
  • 1 Shallot, thinly sliced
  • 4-6 Radishes, thinly sliced
  • 1 Tbsp. Spicy Brown Mustard
  • 1 Tbsp. Cider Vinegar
  • 4 teas. Honey
  • ½ teas. Salt
  • ½ teas. Black Pepper
  • ½ teas. Garlic Powder
  • 2 Tbsp. Olive Oil
Instructions
  1. In a large bowl combine the Jicama, Shallot and Radish.
  2. In a Small bowl combine the Mustard, Vinegar, Honey, Salt, Black Pepper and Garlic Powder. Slowly whisk in Olive Oil until well combined.
  3. Pour Vinaigrette over the Jicama, Shallot and Radish. Let sit at least 15 minutes.
  4. Just before serving add the Spinach to the large bowl and toss to coat evenly.
  5. Serve immediately.

 

 

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