Name: Summer Crunch Salad
Total time: 25 min
Ingredients: 1 large jicama, peeled and cut into matchsticks; 1 cup frozen corn, thawed; 1 red bell pepper, seeded and chopped; 1 pint cherry tomatoes, halved; 3/4 cup pecans, toasted and chopped; 1/4 cup chopped fresh cilantro leaves; 2 cups baby spinach; 2 tablespoons lime juice; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1/2 teaspoon ground cumin; 1/4 cup olive oil; Salt and pepper

Why This Recipe Works

This Summer Crunch Salad recipe features jicama and bell pepper alongside tender spinach and sweet corn, with a lively Tex-Mex dressing and toasted pecans for crunch. We found that when we prepared this salad recipe ahead of time, it was best not to dress it until we were ready to serve, otherwise the ingredients would turn mushy.

Instructions

For the salad: Toss jicama, corn, bell pepper, tomatoes, pecans, cilantro, and spinach in large bowl.

For the dressing: Combine lime juice, honey, mustard, and cumin in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt and pepper. Serve.