Orange Jícama And Watercress Salad Food

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.

WATERCRESS, JíCAMA, AND ORANGE SALAD

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
• Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
• Divide watercress among 8 plates. Top with orange salad and serve.

WATERCRESS, AVOCADO AND ORANGE SALAD

Steps:

• Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

WATERCRESS AND JICAMA SALAD

Steps:

• Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.

WATERCRESS SALAD WITH CARROTS AND JICAMA

Steps:

• Make the dressing: Whisk vinegar, sugar, salt, and pepper in a small bowl until sugar and salt have dissolved. Add cilantro, jalapeno, and ginger. Add oil in a slow, steady stream, whisking until emulsified.
• Assemble the salad: Toss watercress, carrots, jicama, and 2 tablespoons dressing in a large bowl. Divide among plates. Serve remaining dressing on the side.

WATERCRESS AND ORANGE SALAD

Steps:

• Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
• Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
• In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.

WATERCRESS & ORANGE SALAD

Steps:

• In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)

Steps:

• In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.

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!

AVOCADO, ORANGE AND JICAMA SALAD

Steps:

• Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips.
• Chop strips onto 2 inch sticks, place in a medium bowl.
• Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices).
• Add sections and juice into bowl with jicama.
• Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend.
• Pour jelly/juice over jicama and orange sections.
• Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though).
• Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving.
• May be served over greens.