Strawberry And Jicama Toss Recipes

Steps:

• In tightly covered container, shake all dressing ingredients until well blended.
• In large serving bowl, mix all salad ingredients. Add dressing; toss to coat.

Steps:

• Directions In tightly covered container, shake all dressing ingredients until well blended. In large serving bowl, mix all salad ingredients. Add dressing; toss to coat.

Steps:

• 1. In a tightly covered pint canning jar or container, shake all the dressing ingredients together.
• 2. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama or apple into about 1x 1/4-inch sticks. Wrap remaining jicama or apple and refrigerate for another use.
• 3. Peel the kiwi. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and lightly pat dry. Remove the leaves and cut the berries lengthwise into slices.
• 4. If spinach salad is not trimmed and cleaned, remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.
• 5. In a large salad bowl, place the spinach, strawberries, jicama or apple sticks and kiwi slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. Top with 1/2 chicken breast and walnuts if desired. To keep salad crisp, serve immediately.

Steps:

• Toss salad ingredients together.
• In a tight and sealed container - shake the dressing ingredient well.
• Chill and pour over the salad right before serving.
• May like to add toasted pecans or slivered almonds.
• Don't over-do it on the fruit, or it will be too sweet.
• Enjoy!

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Steps:

• In a large salad bowl combine the salad ingredients.
• Whisk together the dressing ingredients.
• Pour dressing over salad and toss well; serve.