Best 5 Salad Of Pomegranates Haricots Verts Jícama And Walnuts Recipes
Indulge in a symphony of flavors with this vibrant Salad of Pomegranates, Haricots Verts, Jicama, and Walnuts. This delectable dish combines the sweetness of pomegranates, the crispness of haricots verts, the refreshing crunch of jicama, and the nutty goodness of walnuts, all tossed in a tangy dressing. With its striking appearance and delightful taste, this salad is sure to impress your taste buds and become a favorite for any occasion.
In addition to the main recipe, this article also offers variations to suit different dietary preferences and taste profiles. For a vegan option, substitute crumbled tofu or tempeh for the walnuts. If you prefer a gluten-free version, use tamari or coconut aminos instead of soy sauce in the dressing. For those who enjoy a bit of spice, add a pinch of cayenne pepper or red pepper flakes to the dressing.
The article also includes a delightful recipe for Roasted Beet and Goat Cheese Salad, which combines earthy roasted beets, creamy goat cheese, crunchy walnuts, and a balsamic vinaigrette. For a refreshing twist, try the Citrus and Avocado Salad with Pomegranate Dressing, featuring a medley of citrus fruits, avocado, and a tangy pomegranate dressing.
And for a hearty and flavorful main course, the article offers a recipe for Baked Cod with Salsa Verde. This dish showcases succulent cod fillets baked to perfection and topped with a vibrant salsa verde made from fresh herbs, capers, and lemon juice.
With its detailed instructions and helpful tips, this article provides everything you need to create a memorable and delicious meal that will tantalize your taste buds and leave you feeling satisfied.
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS
Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- To make potato salad:
- Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
- Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.
JICAMA AND POMEGRANATE SLAW
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Side Salad Jícama Pomegranate Lime Juice Cilantro Mint Vegetarian Vegan Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
- In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
- Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
JICAMA -POMEGRANATE SALAD
This recipe comes from my Mom. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Raw jicama is often used as an accompaniment to raw vegetable platters.
Provided by quotFoodThe Way To
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
- Add pomegranate seedsand toss to incorporate.
- Serve chilled.
Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3
HARICOT VERT SALAD
Steps:
- Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
- Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
- In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.
Tips:
- To select the best pomegranates, look for ones that are heavy for their size and have smooth, unblemished skin.
- When removing the seeds from a pomegranate, cut it in half and hold it over a bowl of water. Use your fingers to loosen the seeds and they will fall into the water.
- Haricots verts can be cooked quickly in boiling water or steamed until tender. Be careful not to overcook them, as they will become mushy.
- Jicama should be peeled and cut into matchsticks before using. It can be eaten raw or cooked.
- Toasting walnuts enhances their flavor. To toast walnuts, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until fragrant.
- For a tangy dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- To assemble the salad, combine the pomegranates, haricots verts, jicama, walnuts, and dressing in a large bowl. Toss to coat.
Conclusion:
This salad is a delicious and refreshing way to enjoy the flavors of fall. It is perfect for a light lunch or dinner, and can also be served as a side dish. The combination of sweet pomegranates, crunchy haricots verts, crisp jicama, and nutty walnuts is sure to please everyone at your table.
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