Gluten Free Spicy Jicama And Orange Salad Recipes

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.

Steps:

• In large bowl, beat Dressing ingredients with whisk.
• Add jicama, cucumber and oranges; toss to coat. Let stand at room temperature about 30 minutes to blend flavors.
• Top with cilantro.

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.

Steps:

• Combine all ingredients. Refrigerate for 1 hour.

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.

Steps:

• Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
• Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

Steps:

• Peel the jicama with a potato peeler, cut into slices and then cut the slices into strips.
• Peel the oranges, then holding over a bowl, cut off the outside membrane and divide into sections catching the juice in the bowl as you go.
• Toss the jicama and oranges together,season with salt and refrigerate for 30 minutes.
• Serve in decorative salad bowls with a dash of chili powder on top.