JICAMA SALAD
Provided by Food Network Kitchen
Time 10m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.
CASHEW PEA SALAD
My son-in-law frequently requests this crisp pea salad of mine. It has plenty of fresh ingredients and a tangy dressing. Peas are positively palate-pleasing paired with cashews in the cool side dish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. , In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish.
Nutrition Facts : Calories 336 calories, Fat 31g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
PEAR-AND-JICAMA SALAD
Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
- Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.
JICAMA AND TROPICAL FRUIT SALAD
Steps:
- Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
- To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.
PEA, JICAMA, AND CASHEW SALAD
This is a recipe my boyfriend's mom gave to me. I like to add the ginger because it gives it a nice zest. It's great for potlucks and you can adjust the seasoning to your taste. The cashews and toasted noodles add a terrific crunch!
Provided by PineappleBrownBetty
Categories Green Pea Salad
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl. Whisk in the peanut oil and sesame oil until blended and thick.
- Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles. Pour the dressing overtop, and toss to mix immediately prior to serving.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 26.7 g, Fat 12.4 g, Fiber 7.9 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 376.2 mg, Sugar 3.4 g
PEA, JICAMA, AND CASHEW SALAD
This is a recipe my boyfriend's mom gave to me. I like to add the ginger because it gives it a nice zest. It's great for potlucks and you can adjust the seasoning to your taste. The cashews and toasted noodles add a terrific crunch!
Provided by PineappleBrownBetty
Categories Green Pea Salad
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl. Whisk in the peanut oil and sesame oil until blended and thick.
- Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles. Pour the dressing overtop, and toss to mix immediately prior to serving.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 26.7 g, Fat 12.4 g, Fiber 7.9 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 376.2 mg, Sugar 3.4 g
SNAP-PEA-AND-JICAMA SALAD WITH SEA SCALLOPS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 20m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined. With the blender running, slowly pour in the olive oil. Add the sugar, salt and pepper.
- To make the salad, bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about 2 minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again and combine with the jicama and mung-bean sprouts.
- Sprinkle the scallops with 1 teaspoon salt. Melt the butter in a heavy skillet over high heat. Sear the scallops until they are browned and just cooked through, about 1 1/2 minutes per side.
- Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates. Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 781 milligrams, Sugar 5 grams, TransFat 0 grams
MIXED GREEN SALAD WITH MANGO, JíCAMA AND CASHEWS
Categories Salad Leafy Green Vegetarian Mango Cashew Winter Jícama Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup mango with next 6 ingredients in blender. Puree until smooth. Season dressing with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Cover; let stand at room temperature.)
- Combine lettuces, jicama and remaining 1 cup mango in large bowl. Toss with enough dressing to coat. Sprinkle with cashews. Serve, passing any remaining dressing separately.
CASHEW PEA SALAD
A crisp pea salad that has a tangy dressing. Looks really pretty when lined with lettuce leaves and garnished with tomato slices. Cook time is actually the chill time for the dressing.
Provided by Kelly
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the dressing, combine the first nine ingredients in a small bowl and mix well. Cover and refrigerate for 1 hour.
- In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons of dressing (refrigerate remaining dressing) mix well.
- Fold into pea mixture.
- Just before serving, stir in bacon and cashews.
- May be served with additional dressing, if desired, or dressing may be saved for another salad.
Nutrition Facts : Calories 492.4, Fat 46.3, SaturatedFat 9.9, Cholesterol 18.7, Sodium 531.8, Carbohydrate 14.4, Fiber 2.9, Sugar 4.1, Protein 7.7
CASHEW PEA SALAD
Make and share this Cashew Pea Salad recipe from Food.com.
Provided by carolinafan
Categories Low Cholesterol
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine all of the ingredients.
- Serve immediately.
Nutrition Facts : Calories 349, Fat 21, SaturatedFat 3.7, Cholesterol 6.1, Sodium 517.7, Carbohydrate 34.2, Fiber 6.3, Sugar 9.3, Protein 10
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