Salad Ingredients:
1 head romaine lettuce
1 pomegranate, seeded
1 jicama, peeled & cubed
1 avocado peeled & cubed
1 mango peeled & cubed
Dressing Ingredients:
1/4 cup apple cider vinegar (optional –can be omitted by those who don’t eat vinegar during Tishrei)
1 teaspoon salt
1/4 cup pomegranate juice
1 teaspoon dry mustard
1/2 cup sugar
1/2 red onion diced finely
1/2 cup olive oil
Salad: Wash and dry lettuce leaves. Carefully remove seeds from the pomegranate (pomegranate juice stains). Combine lettuce, avocado, pomegranate seeds and jicama in a salad bowl. Just before serving, sprinkle some of the dressing on the salad and toss.
Dressing: Place onion in a food processor and finely chop. Add all ingredients except oil and pulse.
While machine is running, slowly add oil in one steady stream. Pour dressing into a jar and store
in refrigerator. Can be made days in advance.
Naomi Nachman
TheAussieGourmet.com
Pomegranate Salad
