Jicama (pronounced hee-kah-ma) is a root vegetable with a sweet flavour and crunchy
texture that’s best enjoyed raw, making it a perfect salad ingredient. Look for firm,
blemish-free jicama in the root vegetable section of your grocery store.
HANDS-ON TIME
20 minutes
TOTAL TIME
20 minutes
MAKES
12 servings
INGREDIENTS
HONEY-DIJON DRESSING:
- 3 tbsp cider vinegar
- 2 tbsp finely chopped fresh chives
- 1 tbsp liquid honey
- 2 tsp Dijon mustard
- 1 small clove garlic, pressed
- ¼ tsp each salt and pepper
- ⅓ cup extra-virgin olive oil
JICAMA AND APPLE SPINACH SALAD:
- 10 thin slices pancetta, chopped
- 2 pkg (each 142 g) baby spinach
- 2 Gala or Empire apples, chopped
- 1 jicama (about 650 g), peeled and cut in ¼-inch (5 mm) wide sticks
PREPARATION
- Honey-Dijon Dressing:
- In a small bowl, whisk together vinegar, chives, honey, mustard, garlic, salt and pepper.
- Gradually whisk in oil until combined.
- (Make-ahead: Refrigerate in an airtight container for up to 24 hours; whisk well before using.)
- Jicama and Apple Spinach Salad:
- In a small dry skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 5 minutes.
- Transfer pancetta to a paper towel–lined plate and let it drain.
- In a large bowl, toss together spinach, apples, jicama, and dressing.
- Top with pancetta.
NUTRITIONAL INFORMATION, PER SERVING: about 147 cal, 5 g pro, 10 g total fat (2 g
sat. fat), 10 g carb, 4 g fibre, 18 mg chol, 349 mg sodium, 240 mg potassium. % RDI:
3% calcium, 8% iron, 23% vit A, 30% vit C, 24% folate.
VARIATION
FENNEL AND APPLE SPINACH SALAD
WITH HONEY-DIJON DRESSING
Substitute 1 bulb fennel, cored and thinly sliced, for the jicama.
