Recipe courtesy of Erica Miller
Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing
Getting reviews...
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 18 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 56 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 18 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 56 mg
Ingredients
Dressing:
Directions
- Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
- Divide evenly between six plates and garnish with peppers and pinon.
