Ingredients per serving


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

Fresh, crisp jicama, Fuji apple and nutty farro with shredded carrots, plump pickled golden raisins and mint, tossed in Hellmann’s Smoked Peach Dressing.



  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.