Jicama and Orange Salad Recipe

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45 juta s/d 2.5 milyar listing 2018

Jicama and Orange Salad Recipe Jicama and Orange Salad Recipe, This refreshing salad takes advantage of low-cost, in-season oranges and jicama. Prep : 45 minutes 1 large jicama (2 pounds) 1 English (seedless) cucumber 4 medium navel oranges (21/4 pounds) 3 to 4 limes 1 cup packed fresh cilantro leaves, coarsely chopped 1 tablespoon vegetable oil 1/8 teaspoon ground red pepper (cayenne) 1/4 teaspoon salt Using sharp knife, trim top and bottom of jicama and generously peel tough brown skin. Cut jicama into matchstick-size pieces; you should have about 8 cups. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-inch-thick half-moons. With knife, cut peel and white pith from oranges and discard. Working one at a time, hold each orange over large bowl to catch juice, cut out segments between membranes, and drop segments into bowl. Squeeze membranes to extract extra juice. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice. To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, ground red pepper, and salt. Toss well. Serve immediately or refrigerate up to 4 hours. Makes 20 first-course servings. Each serving : About 40 calories, 1g protein, 8g carbohydrate, 1g total fat (0g saturated), 3g fiber, 0mg cholesterol, 35mg sodium.
Jicama and Orange Salad Recipe

Jicama and Orange Salad Recipe

This refreshing salad takes advantage of low-cost, in-season oranges and jicama. Prep : 45 minutes

1 large jicama (2 pounds)
1 English (seedless) cucumber
4 medium navel oranges (2¹/₄ pounds)
3 to 4 limes
1 cup packed fresh cilantro leaves, coarsely chopped
1 tablespoon vegetable oil
¹/₈teaspoon ground red pepper (cayenne)
¹/₄teaspoon salt

Using sharp knife, trim top and bottom of jicama and generously peel tough brown skin. Cut jicama into matchstick-size pieces; you should have about 8 cups. Peel cucumber in alternating strips; cut in half lengthwise, then into ¹/₄-inch-thick half-moons.
With knife, cut peel and white pith from oranges and discard. Working one at a time, hold each orange over large bowl to catch juice, cut out segments between membranes, and drop segments into bowl. Squeeze membranes to extract extra juice. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.
To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, ground red pepper, and salt. Toss well. Serve immediately or refrigerate up to 4 hours. Makes 20 first-course servings.

Each serving : About 40 calories, 1g protein, 8g carbohydrate, 1g total fat (0g saturated), 3g fiber, 0mg cholesterol, 35mg sodium. avocado jicama orange salad, carrot jicama salad recipe, jicama orange cucumber salad, jicama orange salad dressing, jicama orange salad moosewood, jicama salad recipe bobby flay, jicama salad recipe rick bayless, watercress jicama orange salad, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes

Jicama and Orange Salad Recipe

This refreshing salad takes advantage of low-cost, in-season oranges and jicama.

Prep : 45 minutes

1 large jicama (2 pounds)
1 English (seedless) cucumber
4 medium navel oranges (2¹/₄ pounds)
3 to 4 limes
1 cup packed fresh cilantro leaves, coarsely chopped
1 tablespoon vegetable oil
¹/₈teaspoon ground red pepper (cayenne)
¹/₄teaspoon salt

Using sharp knife, trim top and bottom of jicama and generously peel tough brown skin. Cut jicama into matchstick-size pieces; you should have about 8 cups. Peel cucumber in alternating strips; cut in half lengthwise, then into ¹/₄-inch-thick half-moons.
With knife, cut peel and white pith from oranges and discard. Working one at a time, hold each orange over large bowl to catch juice, cut out segments between membranes, and drop segments into bowl. Squeeze membranes to extract extra juice. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.
To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, ground red pepper, and salt. Toss well. Serve immediately or refrigerate up to 4 hours. Makes 20 first-course servings.

Each serving : About 40 calories, 1g protein, 8g carbohydrate, 1g total fat (0g saturated), 3g fiber, 0mg cholesterol, 35mg sodium.