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Triple Berry and Jicama Spinach Salad

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Betty Crocker Kitchens
Updated Mar 26, 2013
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Looking for a fruity salad? Then check out this triple berry and jicama spinach salad – a colorful side dish.

Triple Berry and Jicama Spinach Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 13
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Ingredients

Dressing

  • 1/4 cup fresh raspberries
  • 3 tablespoons hot pepper jelly
  • 2 tablespoons canola oil
  • 2 tablespoons raspberry vinegar or red wine vinegar
  • 2 medium jalapeño chiles, seeded, finely chopped (2 tablespoons)
  • 2 teaspoons finely chopped shallot
  • 1/4 teaspoon salt
  • 1 small clove garlic, crushed

Salad

  • 1 bag (6 oz) fresh baby spinach leaves
  • 1 cup bite-size strips (1x1/4x1/4 inch), peeled jicama
  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
  • 1 cup sliced fresh strawberries

Instructions

  • Step 
    1
    In small food processor or blender, combine all dressing ingredients; process until smooth.
  • Step 
    2
    In large bowl, toss spinach and 1/4 cup of the dressing. On 6 serving plates, arrange salad. To serve, top each salad with jicama, blackberries, raspberries, strawberries and drizzle with scant 1 tablespoon of remaining dressing.

Nutrition

120 Calories
5g Total Fat
2g Protein
18g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Potassium
340mg
10%
Total Carbohydrate
18g
6%
Dietary Fiber
5g
22%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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