Orange Cucumber And Jicama Salad Recipes

JICAMA-ORANGE SALAD

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.

ORANGE, CUCUMBER AND JICAMA SALAD

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.

JICAMA AND ORANGE SALAD

Steps:

• Slice 1 orange in half, and squeeze the juice from one half into a bowl. Add sherry vinegar, salt, and pepper; slowly whisk in oil.
• Cut away peel and pith of remaining 2 1/2 oranges. Slice oranges into 3/8-inch rounds, and use your hands to pull slices apart into bite-size pieces. Set aside in a large bowl.
• Cut jicama into 2-inch matchsticks. Add jicama and onions to orange pieces. Pour vinaigrette over; toss to combine.

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!

NO-FAT ORANGE, CUCUMBER AND JICAMA SALAD

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.

ORANGE AND JICAMA SALAD

Steps:

• Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
• Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
• Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.

JICAMA SALAD WITH ORANGE AND CILANTRO

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.

GLUTEN-FREE SPICY JICAMA AND ORANGE SALAD

Steps:

• In large bowl, beat Dressing ingredients with whisk.
• Add jicama, cucumber and oranges; toss to coat. Let stand at room temperature about 30 minutes to blend flavors.
• Top with cilantro.

ORANGE JICAMA SALAD

Steps:

• On 8 individual salad plates, arrange a bed of shredded lettuce.
• Sprinkle the jicama on top.
• Arrange about 5 orange sections in a flower pattern on top of each.
• Sprinkle with the chopped red onion.
• Put a radish in the center of each salad.
• In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
• Shake to blend well.
• Sprinkle about 1 tablespoon over each salad just before serving.