Jicama and Spinach Salad

Ingredients

• 10 ounces baby spinach, washed and dried
• 1 large jicama, washed, peeled, and cut in strips
• 16 grape or cherry tomatoes, cut in half
• 12 green or kalamata olives, diced
• 8 teaspoons chopped walnuts
• 4 teaspoons raw or roasted sunflower seeds

For the Sweet Maple Mustard Dressing:

• 3 heaping tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon water, plus more as needed
• 1/4 teaspoon sea salt
• Dash cayenne pepper

Instructions

1. 1
   To make the salad, divide the baby spinach among four salad plates.
2. 2
   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.
3. 3
   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.