Orange And Jicama Salad Food

JICAMA-ORANGE SALAD

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.

ORANGE AND JICAMA SALAD

Steps:

• Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
• Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
• Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.

JICAMA SALAD WITH ORANGE AND CILANTRO

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.

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.

JICAMA AND ORANGE SALAD

Steps:

• Mix the dressing ingredients week, set aside.
• Place all the salad ingredients in a large bowl and toss.
• Pour enough dressing to coat, toss again and plate.
• Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.

ORANGE JICAMA SALAD

Steps:

• On 8 individual salad plates, arrange a bed of shredded lettuce.
• Sprinkle the jicama on top.
• Arrange about 5 orange sections in a flower pattern on top of each.
• Sprinkle with the chopped red onion.
• Put a radish in the center of each salad.
• In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
• Shake to blend well.
• Sprinkle about 1 tablespoon over each salad just before serving.

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.

ORANGE, CUCUMBER AND JICAMA SALAD

Steps:

• Tear the romaine into bite-sized pieces and place in a salad bowl.
• Arrange the oranges, cucumber, onion, jicama, and pepper on top.
• Mix together the oil, vinegar, oregano, and salt and pepper.
• Pour this dressing over the salad and mix lightly.

ORANGE JICAMA SALAD

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!

ORANGE AND JICAMA SALAD

Steps:

• Combine all ingredients. Refrigerate for 1 hour.