OK... so I did a stupid thing and bought another cookbook. You can never have too many and this one is called Passionate Vegetarian and I'm finding lots of new recipes to try.

This is a lovely salad that we had for dinner and I served it with some toasted olive bread. Not so sure my husband likes meals like this but I do! This fruit salad is tossed with a Cilantro Vinaigrette.

Feel free to adjust the amounts of the fruits you use as desired.

Fruit Salad:

2 c. JICAMA
1 small RED ONION, sliced paper-thin
1 ripe MANGO, peeled and diced
1 BANANA, sliced and cut into half-circles
1 can PINEAPPLE CHUNKS, drained
1/4 head PURPLE CABBAGE
8 ounces BABY SPINACH LEAVES or ARUGULA/SPINACH combination

Cilantro Vinaigrette:

2 cloves GARLIC, minced
1 c. CILANTRO LEAVES
1/2 c. PARSLEY LEAVES (I omitted this)
1/4 c. fresh LEMON JUICE
1/2 tsp. SUGAR
1/2 c. OLIVE OIL
SALT, to taste
Freshly ground PEPPER
Dash of TABASCO or similar hot sauce

Combine all ingredients except for the oil in a food processor until smooth and then gradually add the oil. Taste for seasoning and adjust as needed.

Toss the vinaigrette with the fruit salad. If this is done ahead, do not add the banana until ready to serve.

To serve: Put a layer of spinach and then a layer of purple cabbage on top of that. Top with the fruit salad.