Jicama Pear Pomegranate Salad Recipe 475

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

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.

Steps:

• Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
• Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

Steps:

• In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
• Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.

Steps:

• Put pomegranate molasses, lime zest and juice, ginger, olive oil, and salt in a small Mason jar. Cover and shake well. In a small bowl, gently toss together jicama sticks, pear sticks, and arils. Place spinach on plates and top with jicama and fruit mixture. Dress as desired.

Steps:

• Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
• Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
• Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
• When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
• Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.

Steps:

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

Steps:

• Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
• Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Steps:

• Blend juice, vinegar, lemon zest, juice, mustard, garlic and pepper in blender until smooth. Gradually add oil, blending until well combined after each addition. Reserve 1/4 cup juice mixture. Refrigerate remaining juice mixture until ready to use.
• Heat greased grill to medium-high heat. Brush pear halves and jicama slices with some of the reserved juice mixture. Grill 5 to 8 min. or until tender, turning after 3 min. and brushing with remaining reserved juice mixture. Remove from grill. Cut pears into slices and cut jicama into sticks.
• Combine pears, jicama, chickpeas, nuts and cheese in large bowl. Add greens; mix lightly. Drizzle with remaining juice mixture; toss to coat.

Steps:

• In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.