Spinach-Mango Salad

pasta		Cook 5 oz (2 cups) uncooked bow tie pasta (or your choice of pasta) to desired doneness, drain, rinse with cold water to cool. Drain well. Move to large bowl.
jicama mango red bell pepper baby spinach cilantro		Add 1 cup julienne-cut jicama, and 1 medium mango, peeled, seeded and cubed (canned papaya works too). Add 1/2 medium red bell pepper, cut into strips. Add 4 cups fresh baby spinach and 2 tablespoons chopped fresh cilantro. Toss gently.
1/2 tsp grated lime peel 2 Tbl fresh lime juice 2 Tbl oil 2 tsp sugar 1/2 tsp fresh ginger 1/4 tsp salt		Combine dressing ingredients in nonmetal bowl, blend well. Poor over salad, toss gently to coat.

Jill Hein