To make the salad, divide the baby spinach among four salad plates.
For each serving, top with one-quarter of the jicama strips, 8 tomato halves and one-quarter of the chopped olives. Sprinkle each serving with 2 teaspoons of walnuts and 1 teaspoon of sunflower seeds.
For the dressing: Put all of the ingredients in small bowl. Whisk briskly until combined. If the dressing is too thick, add more water, 1 tablespoon at a time as needed, until the desired consistency is achieved.
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