jicama and pineapple salad with cilantro vinaigrette   bon appetit  serves 4.  chopped cilantro in the dressing and whole leaves mixed with the spinach  add a double dose of cilantro flavor to this salad.    1/3 cup  vegetable oil 3 Tbsp  white wine vinegar 1 Tbsp  minced shallot 1/4 cup  chopped fresh cilantro 1/4 tsp  ground cumin 1   6ounce package baby spinach, stems trimmed 1 small  jicama, peeled, cut into 3-inch-long matchstick-size strips 1 cup  cubed fresh pineapple 1/2 cup cilantro leaves   whisk first 5 ingredients in small bowl to blend. season with salt and  pepper.  combine all remaining ingredients in large bowl. toss with enough  dressing to coat. divide salad among 4 plates.            (ID: 75238) Mirror: rec.food.recipes: Mon, Dec 20, 2004 Recipes by Category Appetizers Bean Salads Beans Biscuits Breads Brownies Burgers Cakes Casseroles Cheese Chicken Chili Cobblers Cookies Crockpot Dips Dressings Fruit Salads Jams Jellies Marinades Mousses Muffins Pancakes Pasta Pasta Salads Pastries Pesto Pies Pilafs Pizza Polenta Potato Salads Preserves Puddings Relishes Rice Salads Salsas Salmon Sandwiches Sauces Scones Snacks Soups Spices Spreads Stews Stocks Stuffing Tarts Trifles Vegan Vegetarian Waffles Recipes by Region African Amish Armenian Australian Basque Belgian Brazilian British Burmese Cajun Canadian Caribbean Chinese Danish Dutch Egyptian Ethiopian Filipino Finnish French German Greek Hawaiian Hungarian Indian Indonesian Irish Italian Japanese Korean Lebanese Mexican Middle Eastern Moroccan Norwegian Persian Peruvian Polish Portuguese Russian Scottish Serbian Singapore Spanish Swedish Thai Tibetan Turkish Ukrainian Vietnamese Welsh

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