Jicama-melon Salad With Pomegranate Dressing

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1 large jicama, peeled and cut into 1/4-inch-wide strips (have patience, jicama can be a little difficult to peel, but oh-so-worth it!!)
• 3 navel oranges, peeled and sectioned with pulp and membrane removed
• 1 large cantaloupe or 1 large honeydew melon, peeled, seeded and cut into bite-sized chunks
• 1/2 cup pomegranate seeds
• 1 cup fresh lime juice
• 2 sprigs cilantro, chopped
• pomegranate seeds, from 1 whole fruit, with some seeds reserved, for garnish
• 1/2 cup sour cream
• 4 tablespoons sugar
• 1/2 cup apple juice
• 1 teaspoon sea salt
• 1/2 teaspoon chili powder (optional)

Recipe

• 1 in a non-reactive bowl, combine jicama with fruit.
• 2 toss with lime juice, cilantro and salt. refrigerate about 1 hour, to allow flavors to meld.
• 3 toss with chili powder before serving.
• 4 pomegranate dressing:.
• 5 combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
• 6 while the salad is chilling. make the pomegranate dressing.
• 7 combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
• 8 note: time does not include refrigerating fruit prior to serving. makes 1 and 1/2 cups.