Thursday, March 31, 2011

Spinach Salad with Chile-Lime Dressing

Spinach Salad with Chile-Lime Dressing

As a Southern salad mainstay, fresh spinach is certainly an esteemed green. These leafy emeralds exceptional yet simple dressing, from robust chile-lime to gentle apricot. Crunch comes from toasted nuts, crisp bacon, and icy jicama. So toss them, serve them up, and enjoy.


1      - pound fresh spinach or 1 (10-ounce) package fresh spinach
1      - avocado, peeled and cubed
1      - small jicama, peeled and cut into thin strips (optional)
1/4   - cup safflower or vegetable oil
2      - tablespoons lime juice
2      - cloves garlic, minced
1      - teaspoon chile powder
1/2   - teaspoon sugar
1/4   - teaspoon salt
1/4   - teaspoon ground cumin
1/2   - cup sunflower kernels


Step 1
- Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces.

Step 2
- Combine spinach, avocado, jicama strips, if desired, in a large bowl; set aside.

Step 3
- Combine oil and next 6 ingredients in a jar; cover tightly, and shake mixture vigorously.

Step 4
- Drizzle dressing over salad, and toss gently to coat; sprinkle with sunflower kernels. Serve immediately

Yield: 6 to 8 servings

Note: Sprinkle cut avocado with lemon juice or lime juice to prevent browning.

Recipe By: Linda Magers
From: Clemmons, North Carolina
Book: Southern Living
Page: 263

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...