Ensalada De Nochebuena

photo by FLKeysJen



- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
VINAIGRETTE
- 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
-
SALAD
- 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
directions
- 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!
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana