Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 ears of corn |
2 jicama |
1 red pepper, finely diced |
1 yellow pepper, finely diced |
3 baby spinach |
2 tablespoons pine nuts |
juice of 3 limes |
2 tablespoons tequila |
1 teaspoon white wine vinegar |
1/2 cup olive oil |
1 pinch cumin |
1 pinch cayenne |
Directions:
1. Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
2. Divide evenly between six plates and garnish with peppers and pinon.
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