Ensalada Xek Jicama And Mandarin Orange Salad Recipes

JICAMA-ORANGE SALAD

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.

JICAMA & ORANGE SALAD WITH LIME DRESSING

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.

ORANGE-JICAMA SALAD

Steps:

• Combine ingredients.
• Refrigerate 2 hours.

ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)

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.

JICAMA AND ORANGE SALAD

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.

JICAMA AND MANDARIN ORANGE SALAD

Steps:

• Peel and chop the Jicama in small cubes. Add can of mandarin oranges with small amount of liquid. Add chopped cilantro. Add squeezed lime juice, and toss. Refrigerate 10 or 15 minutes. Just before serving you may add blue cheese sprinkles, and/or chopped nuts. Toss and serve.