Jicama Melon Salad With Pomegranate Dressing Food

JICAMA AND AVOCADO SALAD

Steps:

• Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
• Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

JICAMA AND POMEGRANATE SLAW

Steps:

• Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
• In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
• Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

JICAMA -POMEGRANATE SALAD

Steps:

• In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
• Add pomegranate seedsand toss to incorporate.
• Serve chilled.

ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS

Steps:

• Whisk together the pomegranate molasses, honey, lime juice and zest in a small bowl. Season with salt and pepper, and then slowly whisk in the oil until emulsified.
• Combine the arugula, avocado, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add some chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS

Steps:

• Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
• Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

WATERMELON SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• For the pomegranate vinaigrette:.
• Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
• For the watermelon salad:.
• Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.

JICAMA & ORANGE SALAD WITH LIME DRESSING

Steps:

• For the lime dressing, combine the sugar and dry mustard in a medium bowl.
• Add the oil, lime juice, honey water, and vinegar.
• Stir until well blended.
• Stir in cilantro.
• For salad, layer ingredients in order they are listed.
• Serve with the lime dressing.

JICAMA SALAD DRESSING

Steps:

• Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.

JICAMA-MELON SALAD WITH POMEGRANATE DRESSING

Steps:

• In a non-reactive bowl, combine jicama with fruit.
• Toss with lime juice, cilantro and salt. Refrigerate about 1 hour, to allow flavors to meld.
• Toss with chili powder before serving.
• Pomegranate Dressing:.
• Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
• While the salad is chilling. make the pomegranate dressing.
• Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
• Note: time does not include refrigerating fruit prior to serving. Makes 1 and 1/2 cups.