Mexican Salad with Pomegranate Lime Dressing
Prep Time:
Cook Time:
Serves:
Serves 4
Ingredients
DRESSING: 2 Tablespoons fresh lime juice | 2 Tablespoons cranberry-pomegranate juice | 1 teaspoon honey | ¾ teaspoon salt | 1 small garlic clove, minced | 2 Tablespoons extra virgin olive oil | SALAD: 4 cups spinach leaves | ¾ cup cooked quinoa | 1 ½ cups julienne-cut peeled jicama | ½ cup vertically sliced red onion | ½ cup diced peeled avocado | 2 Tablespoons chopped fresh cilantro | ¼ cup fresh pomegranate seeds | 4 Tablespoons pine nuts, toasted
Preparation
DRESSING: 1. Combine first 5 ingredients in a large bowl. | 2. Add olive oil and stir with a whisk. | SALAD: 1. Toss spinach and next 5 ingredients gently. | 2. Divide salad among 4 salad plates. | 3. Top each with 1 Tablespoon seeds and 1 Tablespoon pine nuts. | 4. Drizzle with dressing. | 5. Serve immediately.