JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE
Sweet and tangy work well together in this palate-pleasing salad.
Provided by Seattle Dad
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
- Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!
Nutrition Facts : Calories 360.2 calories, Carbohydrate 43.8 g, Fat 21.4 g, Fiber 14.9 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 321.3 mg, Sugar 20.8 g
GRILLED PINEAPPLE-JICAMA SALSA
Steps:
- Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
- Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
PINEAPPLE-JICAMA SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.
CORN, JICAMA AND PINEAPPLE SALSA
Provided by Food Network
Time 1h35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the jicama, pineapple, corn, bell peppper, habanero chile, cilantro, and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend.
SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE
Provided by Daisy Martinez
Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
- Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
MEXICAN PINEAPPLE SALAD
Provided by Ian Knauer
Categories Onion Side Quick & Easy Cinco de Mayo Pineapple Avocado Healthy Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 6
Steps:
- Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
JICAMA, BELL PEPPER, AND CITRUS SALAD
From Simply Recipes. The fresh lime juice and orange segments lend a nice zesty citrus flavor to this salad.
Provided by Kathy
Categories Peppers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
- Pour lime juice over top.
- Sprinkle with cayenne and paprika. Add salt to taste.
- Let sit 1/2 hour before serving.
PINEAPPLE JICAMA AND BELL PEPPER SALAD
Make and share this Pineapple Jicama and Bell Pepper Salad recipe from Food.com.
Provided by dicentra
Categories Tropical Fruits
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
- Add green and red pepper strips, jicama and scallions.
- In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 82.7, Fat 5.2, SaturatedFat 0.7, Sodium 147.4, Carbohydrate 9.6, Fiber 1.8, Sugar 6.3, Protein 0.6
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