Prepare the Pickled Raisins

  • Water 1.5 cups
  • Vinegar, white 0.5 cup
  • Onion powder 0.5 tsp
  • Cumin 0.25 tsp
  • Aleppo pepper flakes 0.5 tsp
  • Raisins, golden 1.0 cup

Prepare the Salad

  1. Prepare the Pickled 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 1 cup pickled raisins and enough Hellmann’s Smoked Peach Dressing to generously coat, about 15 oz. Season with salt and pepper, top with sliced scallions and serve 1 ½ cups per portion as a side dish.
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