Jicama And Pineapple Salad With Cilantro Dressing - cooking recipe

Ingredients

Dressing
1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
salt
fresh ground pepper
Salad
6 ounces Baby Spinach
1 small jicama
1 cup cubed fresh pineapple
1/2 cup cilantro leaf

Preparation

Peel the jicama then cut into 3-inch-long matchstick-size strips. Trim the stems of the spinach.
Whisk first 5 ingredients in small bowl to blend then season with the next two.
Combine all remaining ingredients in serving bowl.
Toss with enough dressing to coat.