Jicama Salad With Orange And Cilantro Recipes

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Steps:

• In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
• About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.

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:

• 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!

Steps:

• Mix the dressing ingredients week, set aside.
• Place all the salad ingredients in a large bowl and toss.
• Pour enough dressing to coat, toss again and plate.
• Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.

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 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.