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.
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 SALAD WITH CARROT SHREDS AND CITRUS DRESSING
Make and share this Jicama Salad With Carrot Shreds and Citrus Dressing recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 57.4, Fat 2.4, SaturatedFat 0.3, Sodium 106, Carbohydrate 8.8, Fiber 4, Sugar 2.7, Protein 0.7
JICAMA CITRUS SALAD
Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients; refrigerate until serving.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING
Steps:
- Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
- In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
- In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
- To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.
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