Watercress Jícama And Orange Salad Recipes

JICAMA-ORANGE SALAD

Jicama-Orange Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

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.

WATERCRESS, JíCAMA, AND ORANGE SALAD

Watercress, Jícama, and Orange Salad image

Categories Salad Citrus Leafy Green No-Cook Quick & Easy Winter Anise Watercress Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon crushed aniseed
1/4 teaspoon cayenne pepper
1/4 cup olive oil
6 navel oranges
4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds)
2 4-ounce jars sliced pimientos, drained
1/4 cup chopped fresh cilantro
2 large bunches watercress, thick stems trimmed

Steps:

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
Divide watercress among 8 plates. Top with orange salad and serve.

ORANGE, JíCAMA, AND WATERCRESS SALAD

Orange, Jícama, and Watercress Salad image

Provided by Melissa Clark

Categories Salad Leafy Green Appetizer Thanksgiving Orange Fall Winter Healthy Jícama Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/4 cup freshly squeezed lime juice (from approximately 2 limes)
1 teaspoon finely grated lime zest
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces)
3 large oranges
3 bunches watercress, thick stems removed (about 8 cups, packed)
3/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted (optional)

Steps:

In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.

WATERCRESS AND ORANGE SALAD

Watercress and Orange Salad image

The peppery greens pair well with the sweet citrus in this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

3 navel oranges
2 tablespoons olive oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
Coarse salt and ground pepper
4 bunches watercress (about 1 1/2 pounds total), thick ends removed

Steps:

Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.

Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 2 g

JICAMA AND AVOCADO SALAD

Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)

Jicama, Citrus and Watercress Salad Recipe - (5/5) image

Provided by á-174535

Number Of Ingredients 12

Ingredients

1/4 cup pomegranate juice
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons agave nectar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely grated lime zest
1/2 cup canola oil
Salt and freshly ground pepper
1 red grapefruit
2 navel oranges
1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
2 bunches watercress, thick stems discarded
1/3 cup pomegranate seeds

Steps:

In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

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