Jicama Salad With Watercress Romaine And Lime Cilantro Dressing Food

HECK OF A JICAMA SALAD

Steps:

• Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1 lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of your meal.
• Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.

JICAMA SLAW WITH LIME DRESSING

Steps:

• 1. ***Lime Dressing*** 1 clove garlic, minced 1 minced shallot 1/4 cup cilantro, chopped fine 3/4 cup canola oil 1/2 cup fresh lime juice 1 teaspoon salt 2 tablespoons cotija cheese, grated (or parmesan)
• 2. Fry tortilla strips in oil until lightly browned and crispy. Remove from oil. Drain and cool on paper towels. Grill jicama slices for about 3 minutes (enough to mark with the grill and slightly soften). After grilling, cool jicama and slice in julienne strips. Toss the jicama, peppers, cabbages and crispy tortilla strips together in a mixing bowl. For the lime dressing whisk together the garlic, shallot, cilantro, oil, lime juice and salt. Pour the dressing over the salad and distribute evenly. Sprinkle the grated cotija cheese over the salad and mix well. Blue Mesa Grill Dallas, Texas

JICAMA SALAD WITH CILANTRO AND LIME

Steps:

• Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.

CLEMENTINE JICAMA SALAD

Steps:

• Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
• Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

JICAMA SALAD WITH CUCUMBER AND LIME

Steps:

• Put lime juice, chile powder, cucumbers, jicama, cayenne, and salt into a large bowl and toss well.
• Cover and refrigerate for at least 1 hour before serving.

JICAMA AND AVOCADO SALAD WITH LIME DRESSING

Steps:

• In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
• Line salad bowl (or individual plates) with lettuce leaves.
• Top with tomatoes and jicama slices.
• Add avocado and olives and then top with lime.
• Toss with dressing.

JICAMA-LIME SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
• Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
• Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
• Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

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 DRESSING

Steps:

• Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.