Jicama Citrus And Watercress Salad Recipe 55 Food

WATERCRESS AND CITRUS SALAD

Steps:

• Combine the watercress, grapefruit supremes and juice, orange supremes and juice, olive oil and some salt and pepper in a large bowl. Gently toss to combine. Serve immediately.

ORANGE, JíCAMA, AND WATERCRESS SALAD

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.

JICAMA AND AVOCADO SALAD

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.

WATERCRESS, JíCAMA, AND ORANGE SALAD

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.

WATERCRESS AND JICAMA SALAD

Steps:

• Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.

JICAMA-CITRUS SALAD

Steps:

• Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
• Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

JICAMA SALAD WITH CARROT SHREDS AND CITRUS DRESSING

Steps:

• Cut jicama into julienne strips. Put in a medium bowl.
• Add carrot shreds and toss.
• In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
• Cover and shake well. Pour dressing over salad and toss. Serve cold.

JICAMA CITRUS SALAD WITH SANGRIA DRESSING

Steps:

• For Dressing:.
• Put all ingredients into a tightly covered container and shake to combine.
• For Salad:.
• Arrange 4 orange segments in a half fan shape, with the points coming together at the center of the plate.
• On the opposite side arrange 3 grapefruit segments in a half fan shape, with the points coming together in the center & almost touching the oranges.
• Arrange about 5 jicama cubes down the center of the plate & over the ends of the citrus segments.
• Drizzle with sangria dressing.
• *Note: Fruit can also be all combined in a large serving bowl & passed with the dressing alongside.

JICAMA, BELL PEPPER, AND CITRUS SALAD

Steps:

• Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
• Pour lime juice over top.
• Sprinkle with cayenne and paprika. Add salt to taste.
• Let sit 1/2 hour before serving.

WATERCRESS, JICAMA, ORANGE AND GRAPEFRUIT SALAD

Steps:

• Combine all ingredients in a mixing bowl. (To prepare the fruit, slice off the tops and bottoms, revealing the flesh. Set the fruit on a cutting board and slice the skin and pith away, revealing the flesh of the orange and grapefruit. Release the fruit from the membranes into sections.).
• Prepare the dressing by.
• combining all ingredients, except lemon juice in a sauce pan. Place over low heat and cook, stirring, for about 2 minutes to develop flavors. Remove dressing from heat and stir in lemon juice.
• Just before serving, toss salad with enough dressing to coat. Serve immediately.

ORANGE, JICAMA, AND WATERCRESS SALAD

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.