JICAMA Y ENSALADA ANARANJADA PICANTE (SPICY ORANGES & JICAMA
I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead.
Provided by NcMysteryShopper
Categories Oranges
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove orange sections from membranes.
- Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne.
- Cover and refrigerate the salad for about 2 hours.
- Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.
Nutrition Facts : Calories 85.5, Fat 0.3, Sodium 3.5, Carbohydrate 21.5, Fiber 4.5, Sugar 13.2, Protein 1.7
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 SALAD WITH ORANGE AND CILANTRO
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and cut in half lengthwise: 1 small jicama (about 1/2 pound).
- Cut into 1/4-inch-thick slices. Cut the slices into 1/4 -inch-wide sticks.
- Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 oranges.
- Slice into 1/4 -inch-thick rounds and remove the seeds. Arrange the jicama and orange slices on a plate. Sprinkle with: A pinch of paprika or spicy chile powder (ancho or guajillo).
- Make a dressing by whisking together: Juice of 1 lime, Salt, 2 tablespoons extra-virgin olive oil.
- Pour over the jicama and oranges. Sprinkle with: 1 to 2 tablespoons chopped cilantro.
- Add 1/4 cup sliced radishes. Taste and add more lime juice if needed.
JICAMA AND ORANGE SALAD
Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
- Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
- Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.
ORANGE JICAMA SALAD
This is a recipe I found in the local paper. I was a bit hesitant to try it. When arranging it, it was so beautiful! The flavors are amazing! I ate it w/out the onion because of stomach issues with raw onions, but Im sure it was even better with the onion :-) ENJOY!!!
Provided by love4culinary
Categories Lime
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
- If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
- Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
- In a large bowl, gently toss the jicama, orange segments, and cilantro.
- Drizzle with the citrus juice mixture and toss gently to combine.
- Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
- Sprinkle very lightly with chili powder.
- ENJOY!
SPICY ORANGE TOFU
Recently came across this on the Internet and want to try it soon as I love sweet/spicy combinations. Note actual nutritionals are not adjusted for discarding the marinade. Total time does not include marinading time. Posting for the 2005 'Zaar World Tour.
Provided by justcallmetoni
Categories Oranges
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place tofu block onto short-side and slice into 4 square wedges (they will be thin). Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
- In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
- Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
- Preheat oven to 350 degrees.
- Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.
Nutrition Facts : Calories 293.6, Fat 23.1, SaturatedFat 2.6, Sodium 1356.8, Carbohydrate 12.3, Fiber 1.8, Sugar 7.1, Protein 12.8
REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)
I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!
Provided by Lindsey Pfeiffer
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
- Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g
AVOCADO, ORANGE, AND JíCAMA SALAD
Steps:
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)
Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge".
Provided by Member 610488
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
- Toss in a large bowl with the orange juice.
- Peel cucumber, seed and dice.
- Meanwhile, peel oranges and separate into sections, removing any seeds.
- Toss oranges and cucumber with jícama. Add chile and cilantro.
- Toss and check for seasonings. Refrigerate until ready to serve.
Nutrition Facts : Calories 147.6, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 36.1, Fiber 11.3, Sugar 17.7, Protein 2.9
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