Clementine, Jicama and Pomegranate Salad

Recipe

Salad
Clementine, Jicama and Pomegranate Salad

Primary Media

Bowl of Clementine, Jicama and Pomegranate Salad

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Recipe Data

6
Servings

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Description

Dietitian Tip: Try dried cranberries instead of pomegranate as your garnish.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
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
½jicama, peeled, cut into matchsticks
3clementines, peeled, cut into sections
6 tbsp.pomegranate seeds, optional

Directions

  1. For dressing, whisk clementine juice, lime juice, vinegar, and salt and black pepper to taste in small bowl. Slowly whisk in oil; set aside.
  2. 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.

Nutrition facts

Servings

260 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbohydrates: 23g
  • Protein: 3g

Recipe Source:

Try-Foods International.