JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
JICAMA ORANGE SALSA
Make and share this Jicama Orange Salsa recipe from Food.com.
Provided by BakinBaby
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.
Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3
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 SALSA
Provided by Sunny Anderson
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.
ORANGE, JíCAMA, AND WATERCRESS SALAD
Provided by Melissa Clark
Categories Salad Leafy Green Appetizer Thanksgiving Orange Fall Winter Healthy Jícama Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
- In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
- Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
- To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.
ORANGE-CHILE ROASTED CHICKEN WITH ORANGE-JICAMA SALSA
A flavorful orange-jicama salsa makes the perfect accompaniment to this spicy-sweet Healthy Living roasted chicken recipe.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Grate 1 tsp. zest from 1 orange. Mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. Place on rack in roasting pan.
- Bake 50 to 55 min. or until chicken is done (165°F).
- Peel oranges; separate into segments. Cut segments into thirds, reserving juices. Mix dressing with reserved juices. Combine oranges, jicama, peppers, onions and reserved dressing mixture. Serve chicken with dressing mixture and fruit salsa.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
JICAMA SALAD WITH ORANGE AND CILANTRO
Yield 4 servings
Number Of Ingredients 7
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.
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