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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Iâm new to jicama, a root vegetable thatâs popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients.Deborah Williams, Peoria, Arizona Ingredients:
1 package (6 ounces) fresh baby spinach |
4 medium tomatoes, chopped |
1-1/2 cups cubed peeled jicama |
3/4 cup shredded mexican cheese blend |
1 medium sweet red pepper, chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2/3 cup chipotle ranch salad dressing |
Directions:
1. In a salad bowl, combine the first six ingredients. Serve with dressing. Yield: 10 servings.
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