Jicama And Mandarin Orange Salad Recipes

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JICAMA-ORANGE SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9



Jicama-Orange Salad image

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.

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

MANDARIN ORANGE JICAMA SALAD WITH POPPY SEED DRESSING

Two ingredients, lime zest and dressing, 10 minutes top to prepare. I chilled, covered for 2 hours, kids and adults alike loved it! Served with shrimp kabobs and grilled steak. Served in a glass dish, elegant! So easy and refreshing!

Provided by Montana Heart Song

Categories     Citrus

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5



Mandarin Orange Jicama Salad With Poppy Seed Dressing image

Steps:

  • Add jicama chunks and mandarin orange sections in glass bowl.
  • Lightly toss.
  • Sprinkle lime zest over the tossed fruit.
  • Drizzle the dressing over the top. Do not stir.
  • Cover with plastic wrap.
  • Chill at least 2 hours.
  • Note: Finish zesting the lime and freeze in a little packet. Roll the zested lime around on the countertop with slight pressure as you roll. Cut open and squeeze the juice and pulp. Freeze for later use.

Nutrition Facts : Calories 94.3, Fat 0.4, SaturatedFat 0.1, Sodium 6.1, Carbohydrate 23, Fiber 6.8, Sugar 13.1, Protein 1.6

1/3 large jicama, peeled and cut in 1 inch chunks
1 (15 ounce) can mandarin oranges, drained
1 lime, zest of, 4-5 strips of lime zest
1/3-1/2 kraft poppy seed dressing
plastic wrap

ORANGE-JICAMA SALAD

Mix mandarin oranges with crunchy jicama to make an Orange-Jicama Salad. Our Healthy Living jicama salad is complete with dressing, red onions and cayenne.

Provided by My Food and Family

Categories     Home

Time 2h10m

Yield Makes 5 servings.

Number Of Ingredients 5



Orange-Jicama Salad image

Steps:

  • Combine ingredients.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

2 cups jicama sticks (2 inch)
1 can (15 oz.) mandarin oranges, drained
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
1/3 cup thinly sliced red onions
1/8 tsp. ground red pepper (cayenne)

ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)

Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge".

Provided by Member 610488

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Ensalada Xek (Jicama and Mandarin Orange Salad) image

Steps:

  • Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
  • Toss in a large bowl with the orange juice.
  • Peel cucumber, seed and dice.
  • Meanwhile, peel oranges and separate into sections, removing any seeds.
  • Toss oranges and cucumber with jícama. Add chile and cilantro.
  • Toss and check for seasonings. Refrigerate until ready to serve.

Nutrition Facts : Calories 147.6, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 36.1, Fiber 11.3, Sugar 17.7, Protein 2.9

1 1/2 lbs jicama, peeled and cut into julienne strips
1 lime
1/4 cup sour orange juice
1 small cucumber, peeled, seeded and coarsely diced
5 mandarin oranges, peeled, sectioned and seeds removed
3 small dried chilies, finely chopped
3 tablespoons cilantro, chopped
salt

ORANGE AND JICAMA SALAD

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 7



Orange and Jicama Salad image

Steps:

  • Combine all ingredients. Refrigerate for 1 hour.

1 jicama, peeled, sliced, julienned
3 oranges, supremed
1 small red onion, diced
1 jalapeno pepper, stemmed, seeded, chopped fine (wear rubber gloves)
1 tablespoon honey
2 tablespoons chopped cilantro
Salt and pepper to taste

JICAMA & ORANGE SALAD WITH RASPBERRY VINAIGRETTE

Mandarin oranges and julienne-cut jicama add great flavor to this salad for a crowd. Toss with raspberry vinaigrette and prepare for compliments.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 5



Jicama & Orange Salad with Raspberry Vinaigrette image

Steps:

  • Toss salad greens with oranges and jicama in large bowl.
  • Add dressing; mix lightly.
  • Sprinkle with nuts.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

1 pkg. (10 oz.) torn mixed baby salad greens
1 can (11 oz.) mandarin oranges, drained
1 small jicama, peeled, cut into matchlike sticks
3/4 cup KRAFT Lite Raspberry Vinaigrette Dressing
1/4 cup toasted chopped walnuts

JICAMA & ORANGE SALAD WITH LIME DRESSING

A friend made this and brought it to our Supper 8 many years ago. We served a Mexican spread and this was a perfect fit. It is very different and truly delicious!

Provided by Chef Buggsy Mate

Categories     Lime

Time 35m

Yield 14 serving(s)

Number Of Ingredients 13



Jicama & Orange Salad With Lime Dressing image

Steps:

  • For the lime dressing, combine the sugar and dry mustard in a medium bowl.
  • Add the oil, lime juice, honey water, and vinegar.
  • Stir until well blended.
  • Stir in cilantro.
  • For salad, layer ingredients in order they are listed.
  • Serve with the lime dressing.

1/2 cup sugar
1 tablespoon dry mustard
3/4 cup peanut oil
6 tablespoons lime juice, freshly squeezed
1/4 cup honey
3 tablespoons water
1/4 cup white wine vinegar
2 tablespoons fresh cilantro, chopped
1 head leaf lettuce
4 -5 cups peeled matchsticked jicama
5 navel oranges, peeled and sectioned
2 pomegranates, seeded
1/2 cup dry roasted peanuts, finely chopped

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