Mexican Salad with Pomegranate-Lime Dressing
To make the dressing for this Mexican salad, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.
To make the dressing for this Mexican salad, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.
Wonderful light dressing on a unique salad. Festive and flavorful. Used spinach and swiss chard for greens.
Read MoreJust outstanding! I had a couple of pomegranates from the Farmer's Market and didn't yet have a plan for them, so I went looking on this site. Someone had given me jicama they didn't have a use for, and this recipe was perfect. Colorful. Crunchy. Bright. I divided it into just 2 servings and used it as a whole meal salad at lunch. I decreased the cumin just a little because, for me, cumin tends to be overly assertive. Will definitely make this again.
Read MoreWhat a wonderful salad! Every part of it goes together and is essential to the whole, although I did use half romaine lettuce as arugula has such a pronounced flavor. I had no idea what it might taste like, so it's surprising, original, and festive. I would not eliminate a single element. Served this with a lightly spiced Mexican chicken sausage, some steamed potatoes with cumin butter, and gold hominy.
Read MoreI made this for a dinner party this past weekend and loved it. As others suggested, I used bottled pomegranate juice and I also substituted toasted pepitas for the seeds and pine nuts. The dressing is so good, I'm going to make some to use with my "regular" green salads.
Read MoreI have made this a couple of times and have always loved it, even with variations! I made it the other night with baby greens, and added sliced, firm persimmons to it! Yum! I also buy the pomegranate seeds that are already cleaned, and use bottled pomegranate juice. MUCH EASIER!!!
Read MoreI used half a pomegranate for the juice and the other half for the seeds as suggested. Big mistake: a lot of work and mess for not that much gain. The only other change I made was to use red leaf lettuce instead of arugula -- I'm not fond of arugula -- and the red lettuce worked beautifully. I particularly liked the flavor combination of the jicama, onion and cumin. If I make this again, I will stick with bottled pomegranate juice and leave out the pomegranate seeds.
Read MoreI have made this salad a few times now and I have loved it each time. I do deviate from the recipe by using romaine instead of arugula and by omitting the pomegranate seeds (mostly because I tend to make this recipe in the springtime). This recipe is so outstanding that people regularly comment on its tastiness and request the recipe. A show-stopper!
Read MoreThis is a simple, delicious recipe! Dressing is easy to make and full of flavor. I will definitely be making this again! It went great with chicken enchilladas!
Read MoreI can't say enough good things about this salad! It is creative, different, delicious, healthy, tasty, and attractive. I used blueberry-pomegranate juice since that was all I had; I think next time I'll make it with watercress. It's a symphony of flavors and colors. It's a show-stopper for a dinner party.
Read MoreI love this salad. It is beautiful and tastes great. I have made it multiple times, with variations. I usually add a sectioned tangerine or two, and have left out the jicima and/or pine nuts when I don't have them on hand. I love avocado, so I never leave that out.
Read MoreGreat! It was my second or third time making it and I just brought it to a gathering for my child's preschool. Another mom just asked for the recipe because she liked it so much.
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