Jicama And Mandarin 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:

• Combine ingredients.
• Refrigerate 2 hours.

Steps:

• Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
• Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
• Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
• Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.

Steps:

• In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
• Sprinkle each serving with 10 pine nuts.

Steps:

• Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
• Toss in a large bowl with the orange juice.
• Peel cucumber, seed and dice.
• Meanwhile, peel oranges and separate into sections, removing any seeds.
• Toss oranges and cucumber with jícama. Add chile and cilantro.
• Toss and check for seasonings. Refrigerate until ready to serve.

Steps:

• Add jicama chunks and mandarin orange sections in glass bowl.
• Lightly toss.
• Sprinkle lime zest over the tossed fruit.
• Drizzle the dressing over the top. Do not stir.
• Cover with plastic wrap.
• Chill at least 2 hours.
• Note: Finish zesting the lime and freeze in a little packet. Roll the zested lime around on the countertop with slight pressure as you roll. Cut open and squeeze the juice and pulp. Freeze for later use.

Steps:

• Peel and chop the Jicama in small cubes. Add can of mandarin oranges with small amount of liquid. Add chopped cilantro. Add squeezed lime juice, and toss. Refrigerate 10 or 15 minutes. Just before serving you may add blue cheese sprinkles, and/or chopped nuts. Toss and serve.