I chose this as a main dish salad for Hubs and me (after three days of good ol' Memphis barbecue and side dishes we needed something light and healthy!) so I topped it with pan seared scallops. I would have liked to try it! I did not add the water - for my tastes it didn't need it. I didn't have pomegranate juice, unfortunately. A light lemon vinaigrette is my favorite dressing, and adding the fresh basil and dill enhanced it with a fresh, spring-like flavor. Fresh and light, not overbearing at all, just how I like it. Also, I chose to slice rather than chop the vegetables - it seemed to me that chopped radishes might be a bit challenging to spear with your fork! As for the dressing, I knew I'd love it. I've tried jicama before and thought it was basically tasteless, so I left it out. Given that the submitter gives you such wide latitude with her recipe in order to make it your own, this recipe, this salad, is excellent.
