Ensalada Xek Jicama And Mandarin Orange Salad Recipes

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)

Steps:

• Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
• Toss in a large bowl with the orange juice.
• Peel cucumber, seed and dice.
• Meanwhile, peel oranges and separate into sections, removing any seeds.
• Toss oranges and cucumber with jícama. Add chile and cilantro.
• Toss and check for seasonings. Refrigerate until ready to serve.

ORANGE AND JICAMA SALAD

Steps:

• Combine all ingredients. Refrigerate for 1 hour.

JíCAMA, ORANGE, AND CORIANDER SALAD

Steps:

• In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
• Sprinkle each serving with 10 pine nuts.

ORANGE JELLO SALAD

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

ORANGE-JICAMA SALAD

Steps:

• Combine ingredients.
• Refrigerate 2 hours.

JICAMA & ORANGE SALAD WITH LIME DRESSING

Steps:

• For the lime dressing, combine the sugar and dry mustard in a medium bowl.
• Add the oil, lime juice, honey water, and vinegar.
• Stir until well blended.
• Stir in cilantro.
• For salad, layer ingredients in order they are listed.
• Serve with the lime dressing.

MANDARIN ORANGE SALAD

Steps:

• Mix the Jello and cottage cheese.
• Add the pineapple and the mandarin oranges and stir together.
• Then add Cool Whip.
• Chill in refrigerator until ready to serve.

JICAMA AND ORANGE SALAD

Steps:

• Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
• Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
• Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.

MANDARIN ORANGE SALAD

Steps:

• In a medium saucepan combine orange jello,vanilla pudding,tapioca pudding and three cups of water.
• Cook until mixture thickens and boils.
• Take off heat and add the pearl tapioca that were soaking.
• Stir well.
• Place this mixture into a large bowl and place in refrigerator overnight (this is a must in order to set properly).
• In the morning fold in mandarin oranges and the coolwhip.
• Let stand in refrigerator for a few hours and then serve.

JICAMA Y ENSALADA ANARANJADA PICANTE (SPICY ORANGES & JICAMA

Steps:

• Remove orange sections from membranes.
• Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne.
• Cover and refrigerate the salad for about 2 hours.
• Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.