SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
SWEET AND CRUNCHY BROCCOLI SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
- Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
- Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.
BROCCOLI JICAMA SALAD
The tangy dressing and juicy jicama make a great combination. Cider or rice vinegar can be used in place of the white vinegar. From the Atlanta Journal-Constitution.
Provided by bengi
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
- Rinse in cold water to cool and drain.
- Meanwhile, place cranberries in a small bowl; add boiling water to cover.
- Let stand 1 minute.
- Drain.
- In a medium bowl, combine the broccoli, cranberries, onion and jicama.
- In another bowl, combine yogurt, mayonnaise and vinegar.
- Mix well.
- Add to broccoli mixture and toss to coat.
- Cover and refrigerate for 20 minutes or until chilled.
JICAMA SLAW
Steps:
- In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
- Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
JICAMA SALAD
Provided by Food Network Kitchen
Time 10m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.
JICAMA SALAD
Steps:
- Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
SPICY MANGO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
CHICKEN JICAMA SALAD
A nice summer lunch. Jicama gives the salad a nice crisp crunch. Serve on a bed of lettuce or on buns.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
- Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
- Stir to coat evenly.
- Chill until ready to serve.
Nutrition Facts : Calories 357.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 133.3, Sodium 159.6, Carbohydrate 7.9, Fiber 2.8, Sugar 2.2, Protein 43.8
AVOCADO & JICAMA SALAD
Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the top& bottom of the Jicama and pare off the brown skin.
- Cut into 1/4" slices and then cut into 1/4" strips.
- Chop the onion.
- Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
- Place a 1/2 Avocado on top of the Jicama.
- Pour dressing into the Avocado cavity.
- Sprinkle with chopped onion& serve.
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- In 2-quart microwave-safe casserole, combine broccoli and 2 tablespoons water. Cover; microwave on HIGH for 6 minutes or until crisp-tender, stirring once halfway through cooking. Drain; rinse with cold water to cool. If desired, cut larger pieces of broccoli in half.
- Meanwhile, place cranberries in small bowl; add boiling water to cover. Let stand 1 minute. Drain.
- In medium bowl, combine cooked broccoli, cranberries, onion and jicama. In small bowl, combine yogurt, mayonnaise and vinegar; mix well. Add to broccoli mixture; toss to coat. Cover; refrigerate 20 minutes or until chilled before serving.
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