Chopped cilantro in the dressing and whole leaves 
mixed with the spinach add a double dose of cilantro 
flavor to this salad. 

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 

Whisk first 5 ingredients in small bowl to blend. 
Season with salt and pepper.

Combine all remaining ingredients in large bowl. 
Toss with enough dressing to coat. Divide salad 
among 4 plates. 

Serves 4.
   
 
Bon Appétit 
August 1995