The grand-prize winning recipe in our Summer Picnic Salad recipe contest features jicama and
bell pepper along side tender spinach and sweet corn, with a lively Tex-Mex dressing. Toasted
pecans add even more crunch. The recipe was sent in by Helen Fields of Springtown, Texas.
Test Kitchen Discoveries
If you’re making this salad ahead of time, don’t dress it until you’re ready to serve,
otherwise the ingredients will turn mushy.
You can use packaged chopped pecans or chop whole nuts yourself—most of our
tasters couldn’t tell the difference.
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