Jicama Carrot And Pineapple Salad Recipes

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JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE



Jicama and Pineapple Salad in a Cilantro Vinaigrette image

Sweet and tangy work well together in this palate-pleasing salad.

Provided by Seattle Dad

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 serrano peppers, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 bunch fresh cilantro, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil
½ fresh pineapple - peeled, cored, and cut into chunks
1 jicama, peeled and julienned
3 cups mixed baby greens
1 avocado - peeled, pitted and diced

Steps:

  • Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
  • Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

Nutrition Facts : Calories 360.2 calories, Carbohydrate 43.8 g, Fat 21.4 g, Fiber 14.9 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 321.3 mg, Sugar 20.8 g

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jicama and Pineapple Salad with Cilantro Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1/2 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 small jicama, peeled, julienned
1 red bell pepper, stemmed, seeded, julienned
1 cup cubed fresh pineapple
1/2 cup fresh cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

PINEAPPLE-JICAMA SALAD



Pineapple-Jicama Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jicama and Pineapple Salad with Cilantro Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1/2 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 small jicama, peeled, julienned
1 red bell pepper, stemmed, seeded, julienned
1 cup cubed fresh pineapple
1/2 cup fresh cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jícama and Pineapple Salad with Cilantro Vinaigrette image

Categories     Salad     Fruit     Leafy Green     Herb     Side     Vegetarian     Low Sodium     Wheat/Gluten-Free     Pineapple     Spinach     Summer     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 6-ounce package baby spinach, stems trimmed
1 small jicama, peeled, cut into 3-inch-long matchstick-size strips
1 cup cubed fresh pineapple
1/2 cup cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.

JICAMA, CARROT, AND PINEAPPLE SALAD



Jicama, Carrot, and Pineapple Salad image

Number Of Ingredients 7

1 medium jicama, peeled and cut into thin sticks
2 medium carrots, peeled and coarsely grated
1 1/2 cups , fresh or canned pineapple chunks, , well drained and cut in half (see Note)
1 jalapeño pepper, seeded, veins removed, and finely chopped
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt, or to taste

Steps:

  • In a large bowl, mix the jicama, carrots, pineapple, and jalapeño. In a small bowl, whisk together the lime juice, oil, and salt. Pour over the salad and toss to coat. Refrigerate at least an hour. Serve cold. NOTE: To prevent too much juice from accumulating in the salad, add the pineapple just before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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