Honey-Dijon Dressing

Honey-Dijon Dressing

Ingredients:
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon seasoned rice vinegar or white vinegar
1 teaspoon poppy seed -- if desired
2 teaspoons Dijon mustard

Directions:
Prepare Honey-Dijon Dressing (below).
Peel the jicama, removing the brown skin and a thin layer of the flesh
just under the skin. The skin can sometimes be slightly tough. Cut about
half of the jicama into about 1 × 1/4-inch sticks to measure about 3/4
cup. Wrap remaining jicama, and refrigerate for another use.
Peel the kiwifruit. Cut lengthwise in half, then cut into slices.
Rinse the strawberries with cool water, and pat dry. Remove the leaves,
and cut the berries lengthwise into slices.
Remove the stems from the spinach leaves, and tear any large leaves into
bite-size pieces. Place the spinach, strawberries, alfalfa sprouts, jicama
sticks and kiwifruit slices in the bowl. Pour the dressing over the salad
ingredients, and toss with 2 large spoons or salad tongs. To keep salad
crisp, serve immediately.
HONEY-DIJON DRESSING:
Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over salad.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the