I joke that I no longer eat salad after years and years of eating a salad with chicken on top for dinner. I actually do really enjoy a good salad. I used to be very into putting lots of different veggies in my salad. Now, I am more interested in using a variety of different kinds of greens in my salad. My go to base for a salad, whether it is during the week or for company is Olivia’s Organic Spring Mix with Herbs. Tasting a sprig of dill, for instance, is such a treat when it sneaks up on you. I also like to crunch in my salad. I eat so many carrots and peppers during the day already, that I kind of stopped putting them in my salad. Jicama is a great choice in a salad because of its crunch and neutral but slightly sweet taste. Less is more is my new salad ingredient motto. This salad looks beautiful on your table is a great addition to your holiday meal.
Jicama and Pomegranate Salad
Prep Time: 10 minutes (including dressing)
Cook Time: None
Servings: 12 side salad sized portions
Ingredients for the salad:
- 1 container of Olivia’s Organic Spring Mix with Herbs
- 1 head of Radicchio, chopped
- 2 small endives, chopped
- 1/2 medium sized jicama, peeled and sliced in thin 1 ” strips
- 1 container of fresh pomegranate seeds (they sell these at both Whole Foods and Trader Joes)
- Slivered toasted almonds (I bought pre-roasted at Trader Joes)
Instructions for the Salad:
- Empty 3/4 of the Spring Mix into a large bowl.
- Add the radicchio and endive and mix well.
- Sprinkle in the Jicama strips and the pomegranate seeds and toss well.
- Add toasted almonds on top. If you buy raw almond slivers, just toast them in a skillet on medium for 3 – 5 minutes until they start to brown. Let them cool before adding to the salad.
- This salad can be made in the late morning if you are serving it for dinner. If you need to prep more in advance, add the almonds and pomegranate seeds just before serving.
Ingredients for the Dressing:
- 1/4 cup balsamic vinegar
- 1/4 Extra Virgin Olive Oil
- 1 tbsp. Dijon Mustard
- 1 – 2 tsp. Maple syrup (depending on how sweet you want it)
- 1 tbsp. lemon juice
- Salt and pepper
Instructions for the Dressing:
- Combine all ingredients in a small bowl and whisk well.
- Taste dressing and adjust oil, vinegar and seasonings if needed. Personally, I like a very vinegary dressing, so you might need to add some additional oil to get the flavor that is right for you.
- Serve with salad on the side, especially if you think you will have leftovers. (Nothing is worse than soggy leftover dressing drenched salad.)