Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.

Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Greek Salad

Recipe courtesy of Rachael Ray

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword