Jicama Carrot And Pineapple Salad Recipes

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE

Steps:

• Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
• Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

JICAMA, CARROT, AND PINEAPPLE SALAD

Steps:

• In a large bowl, mix the jicama, carrots, pineapple, and jalapeño. In a small bowl, whisk together the lime juice, oil, and salt. Pour over the salad and toss to coat. Refrigerate at least an hour. Serve cold. NOTE: To prevent too much juice from accumulating in the salad, add the pineapple just before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

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.

PINEAPPLE-JICAMA SALAD

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.