Jicama And Asian Pear Salad Recipes

JICAMA AND ASIAN PEAR SALAD

Steps:

• In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
• For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
• Drizzle over salad and toss well.
• Serve immediately.
• Source: www.friedas.com.

ASIAN PEAR SALAD

Steps:

• In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
• In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
• Add the shallots to the vinaigrette then set aside.
• When serving, dress the greens lightly, season to taste, and serve immediately.

PEAR AND JICAMA SALAD

Steps:

• In a large bowl, toss together the pears, jicama and half of the watercress. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper. Pour half of the vinaigrette over the pear mixture and toss to coat well.
• Divide the remaining watercress among 8 salad plates. Place equal portions of the pear mixture over the watercress. Sprinkle each salad with some of the walnuts. Serve, passing remaining vinaigrette on the side.

PEAR-AND-JICAMA SALAD

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.

MEXICAN JICAMA FRUIT SALAD

Steps:

• Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
• Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
• Sprinkle with lemon juice. Stir gently.
• Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
• Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.