Pear And Jicama Salad Food

PEAR-AND-JICAMA SALAD

Steps:

• Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
• Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

PEAR AND JICAMA SALAD

Steps:

• In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
• Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.

JICAMA AND ASIAN PEAR SALAD

Steps:

• In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
• For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
• Drizzle over salad and toss well.
• Serve immediately.
• Source: www.friedas.com.

PEAR AND JICAMA SALAD

Steps:

• Cut peel and pith from lime. Carefully slice lime along the membranes to release segments, and reserve segments.
• Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

FENNEL-JICAMA SALAD

Steps:

• In a large bowl, combine the jicama, fennel, apple, pear and onion. In a small bowl, whisk the oil, vinegar, sugar, lemon juice and salt. Pour over salad and toss to coat. Sprinkle with cherries and mint. Refrigerate until serving.

JíCAMA, CARROT, AND PEANUT SALAD

Steps:

• In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.

SIMPLE GRILLED PEAR AND JICAMA SALAD

Steps:

• Blend juice, vinegar, lemon zest, juice, mustard, garlic and pepper in blender until smooth. Gradually add oil, blending until well combined after each addition. Reserve 1/4 cup juice mixture. Refrigerate remaining juice mixture until ready to use.
• Heat greased grill to medium-high heat. Brush pear halves and jicama slices with some of the reserved juice mixture. Grill 5 to 8 min. or until tender, turning after 3 min. and brushing with remaining reserved juice mixture. Remove from grill. Cut pears into slices and cut jicama into sticks.
• Combine pears, jicama, chickpeas, nuts and cheese in large bowl. Add greens; mix lightly. Drizzle with remaining juice mixture; toss to coat.