GRILLED PINEAPPLE-JICAMA SALSA
Steps:
- Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
- Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
BELL PEPPER SALAD
Steps:
- Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
PINEAPPLE-JICAMA SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.
JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE
Sweet and tangy work well together in this palate-pleasing salad.
Provided by Seattle Dad
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
- Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!
Nutrition Facts : Calories 360.2 calories, Carbohydrate 43.8 g, Fat 21.4 g, Fiber 14.9 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 321.3 mg, Sugar 20.8 g
JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.
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.
BELL PEPPERS AND PINEAPPLE SALAD
Make and share this Bell Peppers and Pineapple Salad recipe from Food.com.
Provided by ItalandVegan World.
Categories Low Protein
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- 4. Slice spring onions.
- 5. Line a serving plate with the lettuce.
- 6. Combine the pineapple, red pepper, cucumber and spring onions and arrange on top of the lettuce.
- Serves 2-3.
Nutrition Facts : Calories 189.6, Fat 1.2, SaturatedFat 0.2, Sodium 158.6, Carbohydrate 42.9, Fiber 11.2, Sugar 22.8, Protein 9.5
JICAMA, BELL PEPPER, AND CITRUS SALAD
From Simply Recipes. The fresh lime juice and orange segments lend a nice zesty citrus flavor to this salad.
Provided by Kathy
Categories Peppers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
- Pour lime juice over top.
- Sprinkle with cayenne and paprika. Add salt to taste.
- Let sit 1/2 hour before serving.
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
PINEAPPLE JICAMA AND BELL PEPPER SALAD
Make and share this Pineapple Jicama and Bell Pepper Salad recipe from Food.com.
Provided by dicentra
Categories Pineapple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
- Add green and red pepper strips, jicama and scallions.
- In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 82.7, Fat 5.2, SaturatedFat 0.7, Sodium 147.4, Carbohydrate 9.6, Fiber 1.8, Sugar 6.3, Protein 0.6
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