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
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
-
Step1In small food processor or blender, combine all dressing ingredients; process until smooth.
-
Step2In 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
1Tips from the Betty Crocker Kitchens
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