Orange Cucumber And Jicama 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:

• Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
• Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

Steps:

• Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
• Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

Steps:

• Tear the romaine into bite-sized pieces and place in a salad bowl.
• Arrange the oranges, cucumber, onion, jicama, and pepper on top.
• Mix together the oil, vinegar, oregano, and salt and pepper.
• Pour this dressing over the salad and mix lightly.

Steps:

• Combine all ingredients. Refrigerate for 1 hour.

Steps:

• Combine cucumber, oranges, jicama and green onions in a glass bowl.
• Combine juices, chili powder and salt; pour over salad ingredients.
• Sprinkle mint over the salad; toss, cover and chill, preferably overnight, mixing occasionally.