ORANGE AND JICAMA SALAD
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients. Refrigerate for 1 hour.
JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
JICAMA AND ORANGE SALAD
A popular street snack in Mexico. It's light & refreshing, crunchy & sweet with a little bit of heat! Make your dressing first, then prep the salad. From Chef Jeff Smedstad & The Elote Cafe.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients week, set aside.
- Place all the salad ingredients in a large bowl and toss.
- Pour enough dressing to coat, toss again and plate.
- Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.
Nutrition Facts : Calories 603.6, Fat 54.4, SaturatedFat 7.5, Sodium 819, Carbohydrate 30.1, Fiber 10.4, Sugar 14.4, Protein 2.4
JICAMA AND ORANGE SALAD
Make and share this Jicama and Orange Salad recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Use a vegetable peeler to remove the brown skin of the jicama. Cut the jicama into sticks about 2 inches long and 1/4 inch thick. (You should have about 1 cup.).
- Use the small holes of a grater, or a zester, and grate 1 tablespoon of each orange and lime zest (avoid the white pith).
- Slice off both ends of the orange and cut away the remaining peel. Cut out segments, leaving as much pith behind as possible.
- In a medium bowl, mix the jicama, orange segments, orange and lime zests, bell pepper, and cilantro. Add jalapeño to taste and season with salt and freshly ground black pepper.
Nutrition Facts : Calories 117.4, Fat 0.4, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 28.9, Fiber 12.1, Sugar 11, Protein 2.5
JíCAMA, ORANGE, AND CORIANDER SALAD
Steps:
- In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
- Sprinkle each serving with 10 pine nuts.
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