Prep 30 mins
Cook 0 mins
Based on a recipe from the December 2009 issue of Cuisine At Home. Includes a pomegranate-lime vinaigrette. “This salad traditionally is served by many Mexican families during Christmas Eve celebrations. Try it paired with tamales for a full feast.” TIP to prep pomegranate: slice off the crown end of the fruit; score the rind around the fruit, then break the fruit apart at the score lines. Place the pieces in a large bowl of cold water, and gently roll out the arils (seeds) and the white membrane. Remove and discard the white membrane that floats to the top, then drain the arils in a strainer and they’re ready to eat.
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons pomegranate juice
- 2 tablespoons lime juice, freshly squeezed
- 2 teaspoons sugar
- 1⁄8 teaspoon cayenne pepper
- kosher salt
- black pepper
- 1 tablespoon fresh cilantro, chopped
- 1 (6 ounce) bag mixed greens
- 1 1⁄4 cups beets, cooked and sliced
- 2 ruby red grapefruits, peeled and segmented
- 1 red apple, diced (Pink Lady or Braeburn recommended)
- 1 cup jicama, julienned
- 1⁄2 cup pomegranate arils
- In small bowl whisk together first five VINAIGRETTE ingredients.
- Season with salt and pepper and set aside.
- In large bowl, combine SALAD ingredients.
- Add cilantro to the VINAIGRETTE just before tossing with the salad.
- Serve immediately and enjoy!
Delicious and interesting flavor combination going on here. What I did: replaced jicama with parsnip, replaced pomegranate juice with pomegranate syrup and added a little more sugar to compensate. Used a medley of greens including baby spinach, arugula and other mixed greens. A beautiful salad, too. Thanks for posting! Added to my #82435 cookbook as a possible contender for the official salad of our Christmas Eve meal.
What a beautiful salad! It has a lot of contrast already with the dressing, greens and red fruits so I don't think the beets and jicama are necessary. Perfect for Christmas or Christmas Eve!