JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE
This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.
Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g
ORANGE JICAMA SALAD
Make and share this Orange Jicama Salad recipe from Food.com.
Provided by Dancer
Categories Citrus
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- On 8 individual salad plates, arrange a bed of shredded lettuce.
- Sprinkle the jicama on top.
- Arrange about 5 orange sections in a flower pattern on top of each.
- Sprinkle with the chopped red onion.
- Put a radish in the center of each salad.
- In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
- Shake to blend well.
- Sprinkle about 1 tablespoon over each salad just before serving.
JICAMA AND ORANGE SALAD
Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.
Provided by Martha Stewart
Number Of Ingredients 7
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.
ORANGE-JICAMA SALAD
Mix mandarin oranges with crunchy jicama to make an Orange-Jicama Salad. Our Healthy Living jicama salad is complete with dressing, red onions and cayenne.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 5 servings.
Number Of Ingredients 5
Steps:
- Combine ingredients.
- Refrigerate 2 hours.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
JICAMA FRUIT SALAD
This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.
Provided by Yoly
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g
SOUTH AMERICAN-STYLE JíCAMA AND ORANGE SALAD
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large bowl whisk together the lime juice, the salt, the chili powder, and the cayenne and add the jícama, tossing it to coat it well with the dressing. Arrange the oranges decoratively around the edge of the platter and mound the jícama with a slotted spoon in the center. Drizzle the dressing remaining in the bowl over the oranges and sprinkle the scallions over the salad.
JICAMA AND ORANGE SALAD
A popular street snack in Mexico. It's light & refreshing, crunchy & sweet with a little bit of heat! Make your dressing first, then prep the salad. From Chef Jeff Smedstad & The Elote Cafe.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients week, set aside.
- Place all the salad ingredients in a large bowl and toss.
- Pour enough dressing to coat, toss again and plate.
- Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.
Nutrition Facts : Calories 603.6, Fat 54.4, SaturatedFat 7.5, Sodium 819, Carbohydrate 30.1, Fiber 10.4, Sugar 14.4, Protein 2.4
ORANGE AND JICAMA SALAD
This sweet and crunchy salad is perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
- Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
- Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.
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.
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