Mexican Salad with Pomegranate-Lime Dressing

Last year, I made this salad (recipe from Sunset magazine) for my family’s pseudo-potluck Easter.  It was so good that not only have I been thinking about it all year long, but I had a request to bring it back this year!  Although I think it’s probably a “fall” salad, since it does call for pomegranate seeds, I think it can be made year-round, omitting the seeds.

Prep time: 15-25 minutes
Serves: 4 people

Ingredients
[Dressing]
2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
(I use the POM juice)
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon cumin
1 small garlic clove, minced
1 teaspoon olive oil

[Salad]
2 cups of romaine lettuce (the original recipe calls for arugula, which I have not tried, but I think romaine works well)
1-1/2 cups julienne-cut peeled jicama (for those who live in other parts of the country, jicama is a root vegetable associated with Mexican cooking…reminds me of a carrot crossed with a water chestnut–very tasty!)
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons of chopped, fresh cilantro
1/4 cup fresh pomegranate seeds (I usually omit this, unless making in the fall)
4 teaspoons pine nuts, toasted

Preparation

1. Combine first 6 dressing ingredients in a large bowl.  Add olive oil, and stir with a whisk. (I put all of the ingredients, including olive oil in a mason jar and shake.)

2. Add lettuce and next 4 ingredients (through cilantro), and toss gently.  Add pomegranate seeds, pine nuts and dressing and toss again.  Serve immediately.

This entry was posted in arugula, avocado, cilantro, cumin, easter, garlic, jicama, juice, lime, olive oil, onion, pine nuts, recipe, red, salad, salt, sugar, sunset. Bookmark the permalink.

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