What you need:
1 small jicama
2 kiwifruit
1/2 pint ( 1 cup ) strawberries
7 to 8 cups ready to eat spinach
1 cup alfalfa sprouts

For dressing:
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons orange juice
1 tablespoons seasoned rice vinegar or white vinegar
1 teaspoon poppy seed, if desired
2 teaspoons mustard

Directions:
1) Prepare dressing by shaking all dressing ingredients together.
2) Peel jicama, removing the brown skin and 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 and a 1/4 inch sticks to measure about 3/4 cup. Wrap remaining jicama and refrigerate for another use.
3) Peel the kiwifruit. Cut lengthwise in half, then cut into slices.
4) Rinse the strawberries with cool water, and pat dry . Remove leaves and cut berries lengthwise into slices.
5) Remove stems from the spinach leaves and tear large leaves into bitesize pieces. Place the spinach, strawberries, alfalfa sprouts, jicama sticks, and kiwi in the bowl. Pour dressing over salad and toss.

Recipe sent to me by HappoFireBurst@aol.com.