Jicama and Pineapple Salad with Cilantro Vinaigrette

• 1/3 cup vegetable oil
• 3 tablespoons white wine vinegar
• 1 tablespoon minced shallot
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1 6-ounce 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

1. Whisk first 5 ingredients in small bowl to blend.
2. Season with salt and pepper.
3. Combine all remaining ingredients in large bowl.
4. Toss with enough dressing to coat.
5. Divide salad among 4 plates.

vegetable oil, white wine vinegar, shallot, fresh cilantro, ground cumin, baby spinach, jicama, pineapple, cilantro

Taken from www.epicurious.com/recipes/food/views/jicama-and-pineapple-salad-with-cilantro-vinaigrette-605 (may not work)