Jicama & Pineapple Salad with Cilantro Vinaigrette

• 1-1/2 cups olive oil
• 3/4 cups white balsamic vinegar
• 6 Tbsp. shallots, minced
• 4-1/2 tsp. GREY POUPON Country Dijon Mustard
• 4-1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1-1/2 tsp. salt
• 3/4 tsp. black pepper
• 1-1/2 cups cilantro, chopped
• 3-3/4 qt. jicama, julienne cut
• 3 qt. fresh pineapple, cut into tidbits
• 2-1/4 qt. arugula
• 2-1.4 qt. baby spinach leaves
• 1-1/2 qt. grape tomatoes, cut in half King Sooper's 1 lb For $0.99 thru 02/09

1. Mix oil, vinegar, shallots, mustard and seasonings.
2. Stir in cilantro.
3. Combine remaining ingredients in separate bowl.
4. Add prepared dressing; toss to coat.
5. Serve immediately.
6. Or, cover and refrigerate until ready to serve.

olive oil, white balsamic vinegar, shallots, poupon, ground cumin, chili powder, salt, black pepper, cilantro, jicama, fresh pineapple, arugula, baby spinach leaves, grape tomatoes

Taken from www.kraftrecipes.com/recipes/jicama-pineapple-salad-cilantro-vinaigrette-111162.aspx (may not work)