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Sante Fe Spinach Slaw

Contest Runner-Up

Submitted by Roxanne Chen of Albany, CA

6 cups baby spinach
2 cups shredded green cabbage
1 small jicama, peeled and shredded
1 small green onion, sliced
1 cup cooked whole kernel corn
1 cup diced tomatoes
1/4 cup snipped cilantro
1/4 cup sliced black olives
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp diced chipotle pepper in adobo sauce
2 Tbsp lime juice
1 tsp honey
garnish- toasted pine nuts

Combine the spinach and the next 7 ingredients in a large bowl. Mix together the rest of the ingredients in a small bowl till well combined. Toss the dressing with the slaw mixture to evenly coat. Garnish with the nuts. Serves 4-6


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