Fennel Jicama Salad Food

FENNEL-JICAMA SALAD

Fennel-Jicama Salad image

This crunchy jicama salad contains no mayonnaise, making it a great dish to pass. Mint adds a refreshing flavor, but can be omitted if you don't have it on hand.-Stephanie Matthews, Tempe, Arizona

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

1 medium jicama, cut into strips
1 fennel bulb, peeled and thinly sliced
1 large apple, thinly sliced
1 large pear, thinly sliced
1 small red onion, thinly sliced
1/2 cup canola oil
1/2 cup cider vinegar
1/3 cup sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup dried cherries
1 teaspoon minced fresh mint

Steps:

In a large bowl, combine the jicama, fennel, apple, pear and onion. In a small bowl, whisk the oil, vinegar, sugar, lemon juice and salt. Pour over salad and toss to coat. Sprinkle with cherries and mint. Refrigerate until serving.

Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

JICAMA SALAD

Jicama Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

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.

FENNEL SALAD

Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

AVOCADO & JICAMA SALAD

Avocado & Jicama Salad image

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

Ingredients

1 small jicama (Apprx 1 1/2 cups Jicama sticks)
1/2 cup red onion, finely chopped
1 lemon, juice of
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil (I use Lite)
salt and pepper
2 ripe avocados

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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