Sunny Day Jicama Orange Salad Recipes

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

Red Chile-Jicama Salad with Orange and Red Onion image

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

Ingredients

3 oranges
1/2 cup Mellow Red Chile Salsa
Juice of 1 lime
About 1 teaspoon salt
1 small (1-pound) jicama, peeled and cut into 3/4-inch cubes
1 medium-size red onion, thinly sliced
1/2 small fresh pineapple, peeled, cored, and cut into 1-inch pieces (optional)
1 small head romaine, tough outer leaves removed, inner leaves sliced crosswise, 1/2-inch wide
1/2 cup chopped fresh cilantro

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.

Ingredients

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

ORANGE AND JICAMA SALAD

This sweet and crunchy salad is perfect for summer.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Orange and Jicama Salad image

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.

Ingredients

1 jicama (1 1/2 pounds)
2 navel oranges
4 lemon cucumbers
1 snake melon or English (hothouse) cucumber
1 cup nasturtium flowers and leaves
Coarse salt and freshly ground pepper
1/2 cup Creamy Orange Vinaigrette

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Refreshing Sweet and Spicy Jicama Salad (Vegan) image

Steps:

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

Ingredients

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

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

Ingredients

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)

JICAMA CITRUS SALAD

Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Jicama Citrus Salad image

Steps:

Combine all ingredients; refrigerate until serving.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

8 tangerines, peeled, quartered and sliced
1 pound medium jicama, peeled and cubed
2 shallots, thinly sliced
2 tablespoons lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

JICAMA AND ORANGE SALAD

Jicama is a root vegetable with a fresh, somewhat sweet taste that goes well with citrus fruits.

Provided by Martha Stewart

Number Of Ingredients 7

Jicama and Orange Salad image

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.

Ingredients

3 navel oranges
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/8 teaspoons freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 medium jicama, (about 1 pound), peeled
1 small red onion, sliced into thin semicircles

SOUTH AMERICAN-STYLE JíCAMA AND ORANGE SALAD

Yield Serves 8

Number Of Ingredients 7

South American-Style Jícama and Orange Salad image

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.

Ingredients

1/3 cup fresh lime juice
1 1/2 teaspoons salt, or to taste
1 teaspoon chili powder, or to taste
1/8 teaspoon cayenne, or to taste
1 pound jícama (available at specialty produce markets and many supermarkets), peeled and cut into 1/3-inch-thick sticks
4 navel oranges, rind and pith cut free with a serrated knife and the sections cut away from the membranes
2 scallions, minced

SUNNY DAY JICAMA-ORANGE SALAD

Posted for ZWT5 from care2.com site. Interesting that it has allspice in it. Notice that you chill the dressing but not necessarily the assembled salad. And it might not taste quite the same without silty, white glowing sand stuck between your toes and the near promise of a turquoise swim, but you can always imagine.

Provided by WiGal

Categories Salad Dressings

Time 40m

Yield 3 serving(s)

Number Of Ingredients 13

Sunny Day Jicama-Orange Salad image

Steps:

Combine all of the dressing components 15 to 30 minutes before serving.
Arrange the salad in a bowl or serving plater.
Drizzle the dressing over the salad to cover.
Serve cool, but not overly chilled for the best flavor.

Nutrition Facts : Calories 247.3, Fat 9.4, SaturatedFat 1.3, Sodium 11.6, Carbohydrate 39.9, Fiber 13.8, Sugar 19.1, Protein 3.2

Ingredients

1/2 cup sour orange juice (or 3/8 cup lime juice with 2 tablespoons mild vinegar)
1 small garlic clove, smashed peeled and finely minced
1 -2 serrano chili, thinly sliced in rounds
generous pinch allspice
1 teaspoon orange zest, chopped fine
1 teaspoon honey
2 tablespoons cilantro or 2 tablespoons mint, coarsely chopped
2 tablespoons olive oil
salt and pepper
1 jicama, peeled and cut into thin slices
2 -3 sweet oranges (or other citrus)
1 red onion, peeled rinsed and thinly sliced
1 yellow sweet pepper, seeded and thinly sliced (optional)

JICAMA FRUIT SALAD

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

Provided by Yoly

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Jicama Fruit Salad image

Steps:

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

Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g

Ingredients

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

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