Strawberry Jicama Toss Recipe 475

STRAWBERRY-JICAMA TOSS

Steps:

• In tightly covered container, shake all dressing ingredients until well blended.
• In large serving bowl, mix all salad ingredients. Add dressing; toss to coat.

STRAWBERRY-JICAMA TOSS RECIPE - (4.7/5)

Steps:

• Directions In tightly covered container, shake all dressing ingredients until well blended. In large serving bowl, mix all salad ingredients. Add dressing; toss to coat.

STRAWBERRY & JICAMA SPINACH SALAD FOR TWO

Steps:

• 1. In a tightly covered pint canning jar or container, shake all the dressing ingredients together.
• 2. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama or apple into about 1x 1/4-inch sticks. Wrap remaining jicama or apple and refrigerate for another use.
• 3. Peel the kiwi. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and lightly pat dry. Remove the leaves and cut the berries lengthwise into slices.
• 4. If spinach salad is not trimmed and cleaned, remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.
• 5. In a large salad bowl, place the spinach, strawberries, jicama or apple sticks and kiwi slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. Top with 1/2 chicken breast and walnuts if desired. To keep salad crisp, serve immediately.

STRAWBERRY AND JICAMA TOSS

Steps:

• Toss salad ingredients together.
• In a tight and sealed container - shake the dressing ingredient well.
• Chill and pour over the salad right before serving.
• May like to add toasted pecans or slivered almonds.
• Don't over-do it on the fruit, or it will be too sweet.
• Enjoy!

CHRISTINA TOSI'S PICKLED STRAWBERRY JAM

Steps:

• In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
• In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
• Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
• Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.

STRAWBERRY JICAMA SALAD

Steps:

• In a large salad bowl combine the salad ingredients.
• Whisk together the dressing ingredients.
• Pour dressing over salad and toss well; serve.