Jicama And Asian Pear Salad Recipes

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PEAR-AND-JICAMA SALAD



Pear-and-Jicama Salad image

Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 7

1 lime
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pear, halved, cored, and thinly sliced
1 small jicama (about 12 ounces), peeled, quartered, and thinly sliced
1/2 cup fresh cilantro

Steps:

  • Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
  • Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

JICAMA AND TROPICAL FRUIT SALAD



Jicama and Tropical Fruit Salad image

Jicama [HEE-kah-mah], also called a Mexican turnip or Mexican potato, is a starchy root vegetable you can eat raw. It soaks up the flavor of the fruits in this salad and still keeps its crunch.

Provided by Juliana Hale

Categories     Salad     Fruit Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

2 cups thinly sliced jicama
1 cup roughly chopped mango
1 cup roughly chopped pineapple
4 kiwis - peeled, sliced, and quartered
3 tablespoons freshly squeezed lime juice
3 tablespoons chopped fresh mint leaves
2 teaspoons honey
1 teaspoon lime zest

Steps:

  • Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.9 g, Sodium 3.1 mg, Sugar 10.6 g

JICAMA AND ASIAN PEAR SALAD



Jicama and Asian Pear Salad image

Jicima is a crisp, sweet vegetable that is delicious either raw or cooked. Sometimes called the Mexican potato, it's sweet and nutty taste makes it a wonderful addition to salads.

Provided by Brenda.

Categories     Asian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups romaine lettuce, shredded
2 cups jicama, julienne-sliced
2 Asian pears, cored and chopped
1/2 cup golden raisin
1/4 cup white wine vinaigrette
1/4 cup apple cider or 1/4 cup apple juice
1/4 teaspoon Chinese five spice powder or 1/4 teaspoon ground allspice

Steps:

  • In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
  • For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
  • Drizzle over salad and toss well.
  • Serve immediately.
  • Source: www.friedas.com.

Nutrition Facts : Calories 72.7, Fat 0.2, Sodium 4.4, Carbohydrate 18.3, Fiber 4.4, Sugar 11, Protein 1.1

JICAMA AND TROPICAL FRUIT SALAD



Jicama and Tropical Fruit Salad image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

2 oranges
2 mangoes, peeled and diced
1 pineapple, peeled and diced
1 small jicama, peeled and diced
1/4 cup lime juice
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 cup fresh grated coconut or dried, unsweetened shredded coconut

Steps:

  • Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
  • To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.

FENNEL-JICAMA SALAD



Fennel-Jicama Salad image

This crunchy jicama salad contains no mayonnaise, making it a great dish to pass. Mint adds a refreshing flavor, but can be omitted if you don't have it on hand.-Stephanie Matthews, Tempe, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

1 medium jicama, cut into strips
1 fennel bulb, peeled and thinly sliced
1 large apple, thinly sliced
1 large pear, thinly sliced
1 small red onion, thinly sliced
1/2 cup canola oil
1/2 cup cider vinegar
1/3 cup sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup dried cherries
1 teaspoon minced fresh mint

Steps:

  • In a large bowl, combine the jicama, fennel, apple, pear and onion. In a small bowl, whisk the oil, vinegar, sugar, lemon juice and salt. Pour over salad and toss to coat. Sprinkle with cherries and mint. Refrigerate until serving.

Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SIMPLE GRILLED PEAR AND JICAMA SALAD



Simple Grilled Pear and Jicama Salad image

Fire up the grill and throw on some fruit with this fine recipe! Our recipe for Simple Grilled Pear and Jicama Salad is easy to enjoy.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 13

1/4 cup pomegranate juice
2 tsp. HEINZ Tarragon Vinegar
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1-1/2 tsp. GREY POUPON Dijon Mustard
1 clove garlic, minced
1/8 tsp. ground black pepper
1/2 cup olive oil
6 ripe pears, cut in half, cored
1/2 small jicama, peeled, cut into thick slices
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup walnuts, toasted
1/2 cup ATHENOS Crumbled Feta Cheese with Garlic & Herb
1 pkg. (10 oz.) torn field greens

Steps:

  • Blend juice, vinegar, lemon zest, juice, mustard, garlic and pepper in blender until smooth. Gradually add oil, blending until well combined after each addition. Reserve 1/4 cup juice mixture. Refrigerate remaining juice mixture until ready to use.
  • Heat greased grill to medium-high heat. Brush pear halves and jicama slices with some of the reserved juice mixture. Grill 5 to 8 min. or until tender, turning after 3 min. and brushing with remaining reserved juice mixture. Remove from grill. Cut pears into slices and cut jicama into sticks.
  • Combine pears, jicama, chickpeas, nuts and cheese in large bowl. Add greens; mix lightly. Drizzle with remaining juice mixture; toss to coat.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 6 g

PEAR AND JICAMA SALAD



Pear and Jicama Salad image

From Martha Stewart Living magazine. She makes this as part of a Mexican-type dinner, paired with Black-Bean and Goat-Cheese Quesadillas and a Chili-Rubbed Pork Tenderloin. The jicama adds a mild sweetness and crunchy texture to this salad.

Provided by TasteTester

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lime
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
coarse salt & freshly ground black pepper
1 pear, halved, cored, and thinly sliced
1 small jicama, peeled, quartered, and thinly sliced (about 12 ounces)
1/2 cup fresh cilantro

Steps:

  • Cut peel and pith from lime. Carefully slice lime along the membranes to release segments, and reserve segments.
  • Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

Nutrition Facts : Calories 156.5, Fat 10.3, SaturatedFat 1.4, Sodium 5.7, Carbohydrate 17.2, Fiber 6.3, Sugar 6.2, Protein 1

PEAR AND JICAMA SALAD



Pear and Jicama Salad image

Provided by Marian Burros

Categories     quick, salads and dressings

Time 25m

Yield 8 servings

Number Of Ingredients 8

3 large pears, peeled, cored and cut in julienne
1 medium jicama (about 1 pound), peeled and julienned
3 bunches watercress, washed and stems removed
2 tablespoons cider vinegar
4 tablespoons walnut oil
1 tablespoon snipped chives
Salt and freshly ground black pepper to taste
1 cup toasted walnuts, chopped

Steps:

  • In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
  • Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 454 milligrams, Sugar 10 grams

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