Serves 4

 

This salad is light and fresh.  It is perfect to go with tacos or enchiladas. If you can not find pomegranate seeds, simply leave them out or add blueberries.

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2 Tablespoons fresh lime juice

2 Tablespoons cranberry-pomegranate juice

1 teaspoon honey

¾ teaspoon salt

1 small garlic clove, minced

2 Tablespoons extra virgin olive oil

4 cups spinach leaves

¾ cup cooked quinoa

1 ½ cups julienne-cut peeled jicama

½ cup vertically sliced red onion

½ cup diced peeled avocado

2 Tablespoons chopped fresh cilantro

¼ cup fresh pomegranate seeds

4 Tablespoons pine nuts, toasted

 

METHOD:

 

Dressing:

Combine first 5 ingredients in a large bowl.

Add olive oil and stir with a whisk.

 

Salad:

Toss spinach and next 5 ingredients gently.

Divide salad among 4 salad plates.

Top each with 1 Tablespoon seeds and 1 Tablespoon pine nuts.

Drizzle with dressing.

Serve immediately.

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