Clementine, Jicama and Pomegranate Salad
Dietitian Tip: Try dried cranberries instead of pomegranate as your garnish.
Servings and Ingredients
|¼ c.||fresh clementine juice|
|1 ½ tsp.||fresh lime juice|
|1 ½ tsp.||white balsamic or white wine vinegar|
|Salt and pepper, to taste|
|½ c.||Hy-Vee canola oil|
|6 c.||spring greens|
|1||(15 oz) can sliced beets, drained|
|¼ c.||thinly sliced red onion|
|½||jicama, peeled, cut into matchsticks|
|3||clementines, peeled, cut into sections|
|6 tbsp.||pomegranate seeds, optional|
- For dressing, whisk clementine juice, lime juice, vinegar, and salt and black pepper to taste in small bowl. Slowly whisk in oil; set aside.
- Arrange salad greens in large serving dish. Top with beets, onion, jicama and clementine sections. Drizzle dressing over salad. Sprinkle with pomegranate seeds, if desired. Season with additional salt and pepper to taste. Serve immediately.
260 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 23g
- Protein: 3g