Prepare dressing using first 6 ingredients. Peel jicama, removing the brown skin. Cut half of the jicama into about 1x1/4 inch sticks to measure about 3/4 C. Shake all ingredients in a tightly covered jar or container. Shake again before pouring over salad. Wrap remaining jicama, and refrigerate for another use.
Peel the kiwifruit. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water, and pat dry. Remove the leaves, and cut the berries lengthwise into slices.
Remove the stems from the spinach leaves and tear any large leaves into bite-size pieces. Place the spinach, strawberries, alfalfa sprouts, jicama sticks and kiwifruit slices in the bowl. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crips, serve immediately.
Originally Submitted
1/12/2008
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