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  Pomegranate Salad
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Prep Time:
  10-15 minutes
  8 (Servings)
Difficulty Level:
  Quick and Easy
Health Conscious:
  not specified
  not specified
Cooking Method:
  No Bake and No Cook
  Yom Tov
  Rosh Hashana
Main Ingredients:
  Naomi Nachman
  not specified

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Pomegranate Salad
Several years ago I gave a Rosh Hashana cooking class to a group
of ladies who were sophisticated cooks. They wanted a salad as
part of the class and I had to come up with something different and unique that would pique their interest. I developed this recipe with jicama, mango, and pomegranate seeds. Jicama isn’t a typical vegetable in kosher cuisine so I thought it would be a nice variation. A jicama’s texture is a cross between an apple and a potato; it is found in most supermarkets and is used a lot in Spanish cooking. You can eat it raw in salads or sliced up and
fried like French fries. Before eating, the coarse brown outer layer of the jicama should be peeled to reveal the white inside.
The colors of the mango and pomegranate seeds give this salad a
bright look and is always popular with the guests -- not to mention
your own family.
DRESSING (can be made days in advance):
1/4 cup apple cider vinegar (optional if you don’t eat vinegar during Tishrei)
1 tsp. salt
1/4 cup pomegranate juice
1 tsp dry mustard
1/2 cup sugar
1/2 red onion diced finely
1/2 cup olive oil

SALAD (make fresh):
1 head romaine lettuce
1 pomegranate, seeded
1 jicama, peeled & cubed
1 avocado peeled & cubed
1 mango peeled & cubed

Servings (Servings)   recalculate
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Helpful Hints
Note: The dressing is easily doubled or tripled and can last in the
fridge for up to two weeks.
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Comments / Reviews
Hi, I live in Israel and have no idea what jicama is. Do you have any ideas for a substitute? Thanks, Yehudi
yehudit, 2011-09-18
Hi Yehudi You can use a green apple instead or a pear.
naominachm, 2011-09-19
I live in Israel, dont know where to get jicama. What can I substitute or should I just leave it out?
charnie, 2014-09-22
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