Jicama And Orange Salad Recipes

ORANGE AND JICAMA SALAD

Steps:

• Combine all ingredients. Refrigerate for 1 hour.

JICAMA AND ORANGE SALAD

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,.

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.

JíCAMA, ORANGE, AND CORIANDER SALAD

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.

ORANGE JICAMA SALAD

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 AND ORANGE SALAD

Steps:

• Use a vegetable peeler to remove the brown skin of the jicama. Cut the jicama into sticks about 2 inches long and 1/4 inch thick. (You should have about 1 cup.).
• Use the small holes of a grater, or a zester, and grate 1 tablespoon of each orange and lime zest (avoid the white pith).
• Slice off both ends of the orange and cut away the remaining peel. Cut out segments, leaving as much pith behind as possible.
• In a medium bowl, mix the jicama, orange segments, orange and lime zests, bell pepper, and cilantro. Add jalapeño to taste and season with salt and freshly ground black pepper.

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.