{"id":410,"date":"2011-05-03T06:49:43","date_gmt":"2011-05-03T14:49:43","guid":{"rendered":"http:\/\/www.jsgreene.com\/blog\/?p=410"},"modified":"2011-05-03T06:49:43","modified_gmt":"2011-05-03T14:49:43","slug":"mexican-salad-with-pomegranate-lime-dressing","status":"publish","type":"post","link":"https:\/\/www.jsgreene.com\/blog\/?p=410","title":{"rendered":"Mexican Salad with Pomegranate-Lime Dressing"},"content":{"rendered":"

Last year, I made this salad<\/a> (recipe from Sunset magazine) for my family’s pseudo-potluck Easter. \u00a0It 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! \u00a0Although 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.<\/p>\n

Prep time:<\/strong> 15-25 minutes
\nServes:<\/strong> 4 people<\/p>\n

Ingredients
\n[Dressing]<\/span>
\n2 tablespoons fresh lime juice
\n2 tablespoons fresh pomegranate juice<\/span> (I use the POM juice)<\/em>
\n1 teaspoon sugar
\n3\/4 teaspoon salt
\n<\/span><\/strong>1\/4 teaspoon cumin
\n1 small garlic clove, minced
\n1 teaspoon olive oil<\/span><\/strong><\/p>\n

[Salad]
\n2 cups of romaine lettuce (the original recipe calls for arugula, which I have not tried, but I think romaine works well)<\/em>
\n1-1\/2 cups julienne-cut peeled jicama (for those who live in other parts of the country, <\/em>jicama<\/em><\/a> is a root vegetable associated with Mexican cooking…reminds me of a carrot crossed with a water chestnut–very tasty!)
\n<\/em>1\/2 cup vertically sliced red onion
\n1\/2 cup diced peeled avocado
\n2 tablespoons of chopped, fresh cilantro
\n1\/4 cup fresh pomegranate seeds (I usually omit this, unless making in the fall)<\/em>
\n4 teaspoons pine nuts, toasted <\/span><\/strong><\/p>\n

Preparation<\/strong><\/p>\n

1. Combine first 6 dressing ingredients in a large bowl. \u00a0Add olive oil, and stir with a whisk. (I put all of the ingredients, including olive oil in a mason jar and shake.)<\/em><\/span><\/p>\n

2. Add lettuce and next 4 ingredients (through cilantro), and toss gently. \u00a0Add pomegranate seeds, pine nuts and dressing and toss again. \u00a0Serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Last year, I made this salad (recipe from Sunset magazine) for my family’s pseudo-potluck Easter. \u00a0It was so good that not only have I been thinking about it all year long, but I had a request to bring it back … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22,24,90,109,127,154,194,196,209,234,236,267,291,292,303,305,341,343],"tags":[],"_links":{"self":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/410"}],"collection":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=410"}],"version-history":[{"count":0,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/410\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jsgreene.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}