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Prepare the Raisins

  • Water 375 ml
  • White vinegar 125 ml
  • Onion powder 1.25 g
  • Cumin 0.5 g
  • Aleppo pepper flakes 1.25 g
  • Raisins, golden 145 g

Prepare the Salad

  1. Prepare the Raisins

    • Combine water, vinegar, onion powder, cumin and Aleppo pepper flakes and bring to a boil. Add raisins. Remove from heat, cover and stand 2 hours or overnight.
  2. Prepare the Salad

    • Combine jicama, farro, carrots, apple and mint and toss with 145 g pickled raisins and enough Hellmann’s Smoked Peach Dressing to generously coat, about 450 ml. Season with salt and pepper, top with sliced scallions and serve 195 g per portion as a side dish.
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