Jicama And Pineapple Salad With Cilantro Vinaigrette Recipes

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JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jicama and Pineapple Salad with Cilantro Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1/2 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 small jicama, peeled, julienned
1 red bell pepper, stemmed, seeded, julienned
1 cup cubed fresh pineapple
1/2 cup fresh cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE



Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette image

Provided by Daisy Martinez

Categories     Salad     Onion     Appetizer     Quick & Easy     Mango     Pineapple     Shrimp     Summer     Healthy     Cilantro     Lettuce     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Steps:

  • Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
  • Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

PINEAPPLE-JICAMA SALAD



Pineapple-Jicama Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO DRESSING



Jicama and Pineapple Salad With Cilantro Dressing image

Make and share this Jicama and Pineapple Salad With Cilantro Dressing recipe from Food.com.

Provided by That is Dr House to

Categories     Mexican

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
salt
fresh ground pepper
6 ounces Baby Spinach
1 small jicama
1 cup cubed fresh pineapple
1/2 cup cilantro leaf

Steps:

  • Peel the jicama then cut into 3-inch-long matchstick-size strips. Trim the stems of the spinach.
  • Whisk first 5 ingredients in small bowl to blend then season with the next two.
  • Combine all remaining ingredients in serving bowl.
  • Toss with enough dressing to coat.

Nutrition Facts : Calories 226.5, Fat 18.5, SaturatedFat 2.4, Sodium 39.6, Carbohydrate 15.1, Fiber 6, Sugar 5.4, Protein 2.2

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jicama and Pineapple Salad with Cilantro Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1/2 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 small jicama, peeled, julienned
1 red bell pepper, stemmed, seeded, julienned
1 cup cubed fresh pineapple
1/2 cup fresh cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jícama and Pineapple Salad with Cilantro Vinaigrette image

Categories     Salad     Fruit     Leafy Green     Herb     Side     Vegetarian     Low Sodium     Wheat/Gluten-Free     Pineapple     Spinach     Summer     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 6-ounce package baby spinach, stems trimmed
1 small jicama, peeled, cut into 3-inch-long matchstick-size strips
1 cup cubed fresh pineapple
1/2 cup cilantro leaves

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.

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