SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
FENNEL-JICAMA SALAD
This crunchy jicama salad contains no mayonnaise, making it a great dish to pass. Mint adds a refreshing flavor, but can be omitted if you don't have it on hand.-Stephanie Matthews, Tempe, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
PEAR-AND-JICAMA SALAD
Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 7
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
Provided by Marian Burros
Categories quick, salads and dressings
Time 25m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 454 milligrams, Sugar 10 grams
PEAR AND JICAMA SALAD
From Martha Stewart Living magazine. She makes this as part of a Mexican-type dinner, paired with Black-Bean and Goat-Cheese Quesadillas and a Chili-Rubbed Pork Tenderloin. The jicama adds a mild sweetness and crunchy texture to this salad.
Provided by TasteTester
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 156.5, Fat 10.3, SaturatedFat 1.4, Sodium 5.7, Carbohydrate 17.2, Fiber 6.3, Sugar 6.2, Protein 1
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.
SIMPLE GRILLED PEAR AND JICAMA SALAD
Fire up the grill and throw on some fruit with this fine recipe! Our recipe for Simple Grilled Pear and Jicama Salad is easy to enjoy.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 6 g
JICAMA AND ASIAN PEAR SALAD
Jicima is a crisp, sweet vegetable that is delicious either raw or cooked. Sometimes called the Mexican potato, it's sweet and nutty taste makes it a wonderful addition to salads.
Provided by Brenda.
Categories Asian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 72.7, Fat 0.2, Sodium 4.4, Carbohydrate 18.3, Fiber 4.4, Sugar 11, Protein 1.1
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
LIME PEAR GELATIN SALAD
Great and green, this light gelatin salad made with pears and reduced fat cream cheese and whipped topping is a staple at any holiday meal in our family.
Provided by Elizabeth
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 15.4 g, Cholesterol 10.8 mg, Fat 5.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 147.6 mg, Sugar 9 g
GRILLED BEEF, JíCAMA, AND APPLE SALAD
Provided by Ellie Krieger
Categories Beef Vegetable Backyard BBQ Dinner Apple Steak Summer Healthy Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
- In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jícama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
- To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.
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