Jicama-Melon Salad With Pomegranate Dressing

• 1 large jicama, peeled and cut into 1/4-inch-wide strips (have patience, jicama can be a little difficult to peel, but oh-so-worth it!!)
• 3 navel oranges, peeled and sectioned with pulp and membrane removed
• 1 large cantaloupe or 1 large honeydew melon, peeled, seeded and cut into bite-sized chunks
• 12 cup pomegranate seeds
• 1 cup fresh lime juice
• 2 sprigs cilantro, chopped
• pomegranate seeds, from 1 whole fruit, with some seeds reserved, for garnish
• 12 cup sour cream
• 4 tablespoons sugar
• 12 cup apple juice
• 1 teaspoon sea salt
• 12 teaspoon chili powder (optional)

1. In a non-reactive bowl, combine jicama with fruit.
2. Toss with lime juice, cilantro and salt.
3. Refrigerate about 1 hour, to allow flavors to meld.
4. Toss with chili powder before serving.
5. Pomegranate Dressing:.
6. Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
7. While the salad is chilling.
8. make the pomegranate dressing.
9. Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
10. Note: time does not include refrigerating fruit prior to serving.
11. Makes 1 and 1/2 cups.

jicama, oranges, cantaloupe, pomegranate seeds, lime juice, cilantro, pomegranate seeds, sour cream, sugar, apple juice, salt, chili powder

Taken from www.food.com/recipe/jicama-melon-salad-with-pomegranate-dressing-218140 (may not work)