ORANGE-JICAMA SALAD
Mix mandarin oranges with crunchy jicama to make an Orange-Jicama Salad. Our Healthy Living jicama salad is complete with dressing, red onions and cayenne.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 5 servings.
Number Of Ingredients 5
Steps:
- Combine ingredients.
- Refrigerate 2 hours.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
JICAMA AND ORANGE SALAD
Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
- Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
- Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.
RED CHILE-JICAMA SALAD WITH ORANGE AND RED ONION
Provided by Food Network
Categories side-dish
Time 50m
Yield about 6 servings
Number Of Ingredients 9
Steps:
- With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.
- Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters.
- Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro
JICAMA AND BLOOD ORANGE SALAD
Steps:
- Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
- Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.
Nutrition Facts : Calories 211, Fat 11 grams, SaturatedFat 2 grams, Sodium 545 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 2 grams, Sugar 18 grams
ORANGE AND JICAMA SALAD
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients. Refrigerate for 1 hour.
JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE
This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.
Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g
AVOCADO, ORANGE, AND JíCAMA SALAD
Steps:
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
ORANGE AND JICAMA SALAD
This sweet and crunchy salad is perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
- Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
- Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.
ORANGE JICAMA SALAD
This is a recipe I found in the local paper. I was a bit hesitant to try it. When arranging it, it was so beautiful! The flavors are amazing! I ate it w/out the onion because of stomach issues with raw onions, but Im sure it was even better with the onion :-) ENJOY!!!
Provided by love4culinary
Categories Lime
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
- If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
- Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
- In a large bowl, gently toss the jicama, orange segments, and cilantro.
- Drizzle with the citrus juice mixture and toss gently to combine.
- Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
- Sprinkle very lightly with chili powder.
- ENJOY!
JICAMA FRUIT SALAD
This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.
Provided by Yoly
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g
JICAMA CITRUS SALAD
Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients; refrigerate until serving.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
JICAMA, BEET, AND ORANGE SALAD
This delicious salad recipe is courtesy of Rick Bayless.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
- Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
- Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
- Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.
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AVOCADO, ORANGE AND JICAMA SALAD RECIPE - MB …
From foodandwine.com
4/5 Total Time 30 mins
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
- Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.
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