JICAMA AND POMEGRANATE SLAW
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Side Salad Jícama Pomegranate Lime Juice Cilantro Mint Vegetarian Vegan Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
- In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
- Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
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.
ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS
Steps:
- Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
- Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.
JICAMA -POMEGRANATE SALAD
This recipe comes from my Mom. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Raw jicama is often used as an accompaniment to raw vegetable platters.
Provided by quotFoodThe Way To
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
- Add pomegranate seedsand toss to incorporate.
- Serve chilled.
Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3
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.
JICAMA-MELON SALAD WITH POMEGRANATE DRESSING
This is referred to as "pico de Gallo" in Jalisco, Mexico. Depending on the availability of the cantaloupes, this is equally good with other fresh fruits such as pink grapefruit, pineapple, blood oranges, watermelon and honeydew melon. Feel free to interchange or mix the different fresh fruits. It makes a delightful palate cleaner. It is delicious served alone, or tossed with an elegant pomegranate dressing, which follows. Recipe from Chef to Chef.
Provided by FLUFFSTER
Categories Oranges
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a non-reactive bowl, combine jicama with fruit.
- Toss with lime juice, cilantro and salt. Refrigerate about 1 hour, to allow flavors to meld.
- Toss with chili powder before serving.
- Pomegranate Dressing:.
- Combine all ingredients in a large non-reactive bowl and refrigerate for at least 2 to 3 days.
- While the salad is chilling. make the pomegranate dressing.
- Combine the pomegranate seeds, sour cream, sugar, and apple juice in a blender and puree.
- Note: time does not include refrigerating fruit prior to serving. Makes 1 and 1/2 cups.
Nutrition Facts : Calories 257.7, Fat 4.5, SaturatedFat 2.4, Cholesterol 10, Sodium 435.8, Carbohydrate 54.9, Fiber 13.4, Sugar 33.9, Protein 4.1
SALAD OF POMEGRANATES, HARICOTS VERTS, JíCAMA AND WALNUTS
Categories Salad Bean Fruit Nut Vegetable Quick & Easy Walnut Green Bean Winter Pomegranate Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- With a manual citrus juicer squeeze enough juice from pomegranate half, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1/4 cup. Peel and cut jícama into 1/4-inch-thick slices. On a cutting board stack slices, 2 or 3 at a time, and cut into 1/4-inch-thick sticks. In a bowl toss jícama with pomegranate juice. Chill mixture, covered, tossing occasionally, 30 minutes to allow jícama to absorb some of juice.
- Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of boiling salted water blanch 3 minutes, or until crisp-tender. Transfer beans with a slotted spoon to ice water to stop cooking and drain in a colander. Cut remaining pomegranate in half and with hands gently break in two. Bend back rinds and dislodge seeds from membranes. Coarsely chop walnuts.
- To jícama mixture add beans, pomegranate seeds, parsley, oil, lemon juice, and salt and pepper to taste and toss to combine.
- Serve salad sprinkled with walnuts.
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