Taste of Home
Tex-Mex Spinach Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 10 servings.
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
Ingredients
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1 package (6 ounces) fresh baby spinach
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4 medium tomatoes, chopped
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1-1/2 cups cubed peeled jicama
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3/4 cup shredded Mexican cheese blend
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1 medium sweet red pepper, chopped
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1 can (2-1/4 ounces) sliced ripe olives, drained
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2/3 cup chipotle ranch salad dressing
Directions
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1.
In a salad bowl, combine the first six ingredients. Serve with dressing.
Nutrition Facts
1 cup: 125 calories, 10g fat (2g saturated fat), 10mg cholesterol, 244mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein.
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