Jicama And Orange Salad Recipes

Steps:

• Combine ingredients.
• Refrigerate 2 hours.

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!

Steps:

• Combine all ingredients. Refrigerate for 1 hour.

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,.

Steps:

• Fill a small saucepan with water. Bring to a boil and add salt. When water returns to a boil, reduce heat to a simmer. Add beets and cook until tender, about 20 minutes. Drain and let cool. Cut beets into 4-by-2-inch slices; place in a large bowl.
• Using a zester or vegetable peeler, zest the rind of one of the oranges. Finely chop and add to another large bowl along with the lime juice, orange juice, 1/2 teaspoon salt, sugar, and oil. Mix well and pour over beets; let stand 1 hour.
• Remove peel and pith from the oranges using a sharp paring knife. Carefully cut between membranes to remove segments; set aside.
• Add jicama and orange segments to the beet mixture and season with salt. Place arugula on a serving platter and place beet mixture on top. Sprinkle with peanuts and garnish with sugar can cane.

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

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.

Steps:

• Peel and section 4 oranges; place in medium bowl. Add avocados and jicama; mix lightly.
• Grate zest, then squeeze juice from remaining orange. Discard all but 3 Tbsp. zest and 1/2 cup juice. Place reserved juice in small bowl. Add dressing; mix well. Add to salad; mix lightly.
• Sprinkle with cilantro and reserved zest.

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.

Steps:

• In a large bowl whisk together the lime juice, the salt, the chili powder, and the cayenne and add the jícama, tossing it to coat it well with the dressing. Arrange the oranges decoratively around the edge of the platter and mound the jícama with a slotted spoon in the center. Drizzle the dressing remaining in the bowl over the oranges and sprinkle the scallions over the salad.