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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This I got from our local Sam's Club.. they were handing out samples... OMG... it is wonderful! Cook time is chill time! Thanks you Sam's Club! Ingredients:
2 bunches fresh spinach or 3 heads butter lettuce |
1 large jicama, peeled and cut in spears |
2 navel oranges or tangerines, peeled, seeded and sliced |
1 bermuda onion, sliced very thin |
seeds from 1 pomegranate (about 1 cup) i use 2 |
1/2 cup toasted walnuts |
dressing |
3 tablespoons lime or lemon juice |
1/4 cup chopped cilantro |
1/4 teaspoon salt |
1/3 cup extra virgin olive oil |
1/4 teaspoon ground pasilla (or cayenne) pepper |
1 clove garlic |
fresh cracked black pepper to taste |
Directions:
1. For dressing:
2. Combine all ingredients in blender and puree. Taste for salt and peppers. This can be made up to the day before and refrigerated.
3. For salad:
4. Remove roots and any thick stems from the spinach and rinse thoroughly in cold running water. (Double check, spinach can be very dirty.) Spin or drain spinach to dry completely.
5. The salad is composed, on either individual plates or a buffet platter, as follows:
6. 1. A bed of spinach
7. 2. Orange slices, onion rings and jicama spears artfully arranged on spinach
8. 3. Pomegranate seeds and walnuts sprinkled on.
9. 4. Dressing drizzled to taste.
10. When I tested it at home... I put on glass platter... would make a georgous center item for Christmas buffet! The red and green!
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