Tex-Mex Spinach Salad Recipe

Tex-Mex Spinach Salad Recipe photo by Taste of Home

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I’m new to jicama, a root vegetable that’s popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients.—Deborah Williams, Peoria, Arizona

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Tex-Mex Spinach Salad Recipe

Prep/Total Time: 15 min.

Yield: 10 Servings

15 15

Ingredients

1 package (6 ounces) fresh baby spinach
4 medium tomatoes, chopped
1-1/2 cups cubed peeled jicama
3/4 cup shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2/3 cup chipotle ranch salad dressing

Directions

In a salad bowl, combine the first six ingredients. Serve with dressing. Yield: 10 servings.

Nutritional Facts 1 cup salad with 1 tablespoon dressing equals 125 calories, 10 g fat (2 g saturated fat), 10 mg cholesterol, 244 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Tex-Mex Spinach Salad in Country Woman April/May 2010, p45