By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com
- 1 cup jicama, grated
- 4 cups baby spinach, cooked
- 1 cup golden beets, grated
- 1 Pink Lady apple, chopped
- 1 pear, cored and chopped
- 3/4 pound cleaned calamari, sliced crosswise 1/4 inch thick, cooked
- 1/2 cup celery, chopped
- 1/4 cup macadamia nuts
- 2 Tbsp. Clementine juice, freshly squeezed
- 1 Tbsp. Clementine zest
- 1/4 cup cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 Tbsp. Lundberg Family Farms® Brown Rice Syrup
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper, to taste
- 2 cups fresh Rainbow Swiss Chard, steamed and coarsely chopped
In a large bowl, combine jicama, spinach, beets, apple, pear, squid, celery, macadamia nuts and cilantro. In a blender, puree grapefruit juice, zest, cilantro, garlic, oil, Lundberg® Brown Rice Syrup, sea salt and pepper until smooth; blend until smooth. Pour grapefruit dressing over jicama mixture; gently toss to combine. Serve over a large bed of steamed Swiss Chard.