Ingredients
1/4
cup fresh raspberries
3
tablespoons hot pepper jelly
2
tablespoons canola oil
2
tablespoons raspberry vinegar or red wine vinegar
2
medium jalapeño chiles, seeded, finely chopped (2 tablespoons)
2
teaspoons finely chopped shallot
1/4
teaspoon salt
1
small clove garlic, crushed
1
bag (6 oz) fresh baby spinach leaves
1
cup bite-size strips (1x1/4x1/4 inch), peeled jicama
1
cup fresh blackberries
1
cup fresh raspberries
1
cup sliced fresh strawberries
Preparation
In small food processor or blender, combine all dressing ingredients; process until smooth.
In large bowl, toss spinach and 1/4 cup of the dressing. On 6 serving plates, arrange salad. To serve, top each salad with jicama, blackberries, raspberries, strawberries and drizzle with scant 1 tablespoon of remaining dressing.
