Spinach, Jicama, Red Onion And Orange Salad With Pomegranate Vinaigrette And Candied Pecans

SPINACH, JICAMA, RED ONION AND ORANGE SALAD WITH POMEGRANATE VINAIGRETTE AND CANDIED PECANS

Ingredients:

Vinaigrette:
2 cups pomegranate juice 
2/3 cup extra-virgin olive oil 
2 T. honey
1 T. balsamic vinegar
1 T. white wine vinegar 
2 tsp. Dijon mustard 
Salt and pepper to taste
Pecans:
1/4 cup golden brown sugar
1 T. olive oil
1 T. balsamic vinegar
1 cup lightly toasted pecan halves
Salad:

Serves 8.

16 oz. spinach leaves
1 cup julienned jicama
1 red onion, sliced and soaked in vinegar water for 1 hour, drained
4 navel oranges, peeled and segments removed or use 2 cans mandarin oranges 
1/4 cup pomegranate seeds

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Directions:

1. For vinaigrette, bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/3 cup—or use 1/3 cup pomegranate molasses. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper and salt. Dressing keeps 3 days.

2. For Pecans, line a baking sheet with parchment paper. Stir sugar, oil and vinegar in a heavy medium saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are warmed through and syrup coats nuts evenly, about 3 minutes. Turn nuts out onto parchment and using a fork, separate nuts and cool completely. (These store for 2 days in an airtight container.)

3. For Salad, when ready to serve toss spinach with jicama, drained red onion, oranges and enough of the vinaigrette to coat well. Plate the salad and top with pomegranate seeds and pecans.

Jicama Slaw

Jicama Slaw

Jicamas have a brown skin and at first might be confused for a potato. However their shape is more round and skin is smoother. They have the nutritional benefit of vitamin A, iron, and calcium, but very high in vitamin C. They have long been a staple in the Mexican diet. Serves 6 to 8.

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Ingredients:

2 carrots, peeled and julienned

1 small jicama (about 1 1/4 pounds) peeled and julienned

1 large red bell pepper, cored and very thinly sliced

1/4 head red cabbage, cored and very thinly sliced

1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, patted dry

6 Tablespoons olive oil

6 Tablespoons unseasoned rice vinegar

3 Tablespoons fresh lime juice

1 Tablespoon minced cilantro leaves, plus more for garnish

1 teaspoon each salt, freshly ground pepper, and sugar

1/2 teaspoon chili powder and chili flakes

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Directions:

Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chili flakes. Place in a container and refrigerate for a couple of hours for flavors to develop.

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Prepare vegetables and keep chilled. Shake dressing well and pour dressing over vegetables 15 minutes prior to serving, stirring 2 or 3 times.

Beet, Fennel and Jicama Salad With Macadamia Nut Dressing

Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

I found this recipe in one of my favorite magazines, Food & Wine. I have yet to be disappointed with their publication. What fascinated me with this recipe was: the fennel, and the salad dressing which is dairy free and creamy. Serves 4

Dressing:

1 cup macadamia nuts

1/4 cup water

1 teaspoon lime zest

1 teaspoon ground cumin

1/8 teaspoon salt

Pinch of cayenne pepper

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Directions:

In a food processor, finely grind the macadamias. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time to thin out as desired.

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Salad

2 cups diced peeled jicama

2 cups diced fennel

2 cups diced beets

1 cup chopped Belgian endive

16 cherry tomatoes, chopped

Salt and freshly ground pepper

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Directions:

Transfer the dressing to a bowl. Add the vegetables and season with salt and pepper. Toss well and serve.