We are just hitting the early part of apple-picking season, so today’s salad recipe puts a spotlight on apples and a complimentary crunchy root veg, jicama (pronounced hee-kah-ma). A recipe I pulled from a Canadian Living magazine, showcasing fresh and tasty salads, inspired this recipe. I tweaked it a bit, as I do with most recipes, to create the final product. This delicious salad is divine with a grilled chicken breast on the side.
Serves: 6+ (depending on whether it’s your main entrée or side-salad)
Prep time: 20 minutes
For the dressing:
3-4 tbsp apple cider vinegar (depending on how acidic you prefer)
2 tbsp finely chopped green onions
1 tbsp honey (omit for whole 30, and it’s just as tasty without it!)
2 tsp Dijon mustard
1-2 cloves of garlic, minced
¼ tsp each of salt and pepper
½ cup of extra virgin olive oil
A touch of water to thin it out if needed
For the salad:
8-10 thin slices prosciutto, chopped
6 heaping handfuls of spinach
Plus a couple extra handfuls of mixed greens to add more variety to the texture
3 apples, cored and chopped
½-1 jicama, depending on size, peeled and julienned
To prepare the dressing:
In a small bowl, whisk together vinegar, green onions, honey, mustard, garlic, salt and pepper. You can gradual whisk in the olive oil, but I just dump it all in and whisk at the end!
To prepare the salad:
In a small skillet, cook the prosciutto over medium heat, flipping occasionally, until crisp, about 5 minutes. Transfer to a paper towel-lined plate.
In a large bowl, toss the spinach, mixed greens, apples, jicama, and dressing. Top with the prosciutto.