Salad

Featured Recipe

Carmelized Pineapple Jicama Clementine Salad

Servings: 8 
Source: Adapted from Gourmet Magazine
    • 1/2 tsp. chopped garlic
    • 1/2 tsp. salt, plus more to taste
    • 1 tbsp. fresh lime juice
    • 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 6 tbsp. olive oil
    • 1/2 tsp. black pepper
    • 8 clementines, peeled & cut crosswise
    • 1 lb. jicama, peel & cut into matchsticks
    • 1 small red onion, thinly sliced
    • 3/4 cup packed cilantro sprigs
    • 1/2 cup crumbled queso fresco or mild feta
    • 1/3 cup raw green (hulled) pumpkin seeds, toasted

Method:
1. Mince and mash garlic to a paste with salt.
2. Whisk garlic together with lime juice, Carmelized Pineapple, oil and pepper in a large bowl.
3. Just before serving, add clementines, jicama, onion and cilantro and gently toss.
4. Season with salt to taste.
5. Sprinkle with cheese and pumpkins seeds and serve.

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