Recipe: Crunchy pomegranate salad

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Crunchy pomegranate and jicama salad recipe.

Bursting with color and flavor.

Jicama is a crispy, sweet edible root that belongs in the legume and bean family. It’s high in vitamin C, low in sodium and non-fat. Jicama can be stored for up to two weeks in a plastic bag in the fridge.

Serves 8

Ingredients

  • 1 jicama (2 ½ to 3 pounds) peeled and cut into 1/8th inch sticks
  • 1 cup pomegranate seeds
  • ½ - 1 sweet onion, diced and sautéed
  • 1 cup loosely packed fresh cilantro, finely chopped
  • ½ cup loosely packed fresh mint, finely chopped
  • 1 (11-ounce) can of no-sugar-added mandarin oranges

Dressing ingredients

  • ½ cup pure maple syrup
  • 1/3 cup lime juice

Directions

In a skillet add some non-stick cooking spray over medium heat. Add onion and sauté until translucent.

Mix the jicama, pomegranate seeds, mandarin oranges, sautéed onion, cilantro and mint in a bowl.

In a small bowl, whisk together (or use a blender) maple syrup and lime juice.

Pour dressing over the salad and toss until jicama is well-coated.

Chill at least 20 minutes before serving.

Nutrition Facts (per serving):

150 calories, 0.5g fat (0g saturated fat), 38g carbohydrates, 2g protein, 22g sugar (includes 12g added sugar), 9g fiber

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend

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