Gardens to Tables

Spring is time for:

Planting Tomatoes!

For best success, follow these tips from the folks at Tomatomania.

Our Favorite Books

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What's the first thing you're planting this spring?
 
Mii amo's Jicama Salad Print E-mail
Written by Ann Shepphird   

Mii amo jicama saladNothing says fall like citrus and pomegranates (at least in the fruit realm). Add them to yummy crunchy jicama and a lovely vinaigrette and you have the Jicama Salad from the Mii amo spa at the Enchantment Resort in Sedona, Arizona. Seasonal, low-cal and delicious. What more could you ask? The recipe, you say? See below. And enjoy!

Vinaigrette (yields 4 cups)
1 cup pomegranate juice
1/4 cup seasoned rice wine vinegar
2 tbsp agave nectar
2 tbsp Dijon
2 lime zests
2 cups canola oil
taste salt & pepper

Add all ingredients into blender except oil. Blend well. With blender running, slowly drizzle oil in until well emulsified. Add seasoning. Arrange salad ingredients as shown in picture and top with vinaigrette, pomegranate seeds and salt.

Salad (6-8 servings)
2 lbs. jicama, cut into thin matchsticks
4 each oranges, segmented
2 each grapefruits, segmented
2 bunches wild watercress
6-8 tbsp fresh pomegranate seeds
taste Smoked sea salt

 
© Copyright 2008-2015. All rights reserved. Web design by DigitalFamily.com