Jicama Orange Spinach Salad
Top this simple salad with Chipotle vinaigrette and you have a real treat.

Servings: 4

• 5 cups leaf spinach leaves, washed, patted dry
• 4 fresh oranges
• 8 ounces jicama, peeled julienne
• 8 large pitted ripe black olives cut in half
• 1/4 cup fresh cilantro leaves

Chipotle Vinaigrette:
• 1 canned chipotle chilies (canned in adobo), minced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil

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
5g Fat (27.5% calories from fat)
3g Protein
24g Carbohydrate
8g Dietary Fiber
trace Cholesterol
421mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.

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