Jicama Orange Spinach Salad
5 cups leaf
spinach leaves, washed, patted dry
Divide the spinach among four salad plates. Peel the oranges and remove sections. Remove membranes from orange sections. Cut each orange section into 1/4-inch slices, removing any seeds. Arrange the slices over the spinach, leaving 1/2 inch of green showing at the edges. Sprinkle the salads with jicama, olives, and cilantro.
In a mixing bowl, combine the chipotles, garlic, salt, and pepper. Mash to a paste with the back of a wooden spoon. Stir in the orange juice, lime juice, and olive oil. Correct the seasoning, adding salt or lime juice to taste; the dressing should be highly seasoned. Spoon the dressing over the salad and serve at once.
Per Serving: 139 Calories
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