Jicama Radish Spinach Salad Recipes

JíCAMA, RADISH, AND PEPITA SALAD

Jícama, Radish, and Pepita Salad image

Categories Salad Vegetable Appetizer Side No-Cook Picnic Backyard BBQ Radish Summer Jícama Lettuce Seed Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/3 cup chopped fresh cilantro
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 1/4 teaspoons ground cumin
1 5-ounce package butter lettuce mix or baby spinach leaves
2 cups diced peeled jicama
1 scant cup thinly sliced radishes (about 8)
1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
1/2 cup coarsely crumbled queso fresco or Cotija cheese

Steps:

Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

JICAMA-SPINACH SALAD

Jicama-Spinach Salad image

A special side that's simple to make with just six ingredients.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 small jicama (7 to 8 oz)
Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
3 cups fresh baby spinach leaves (from 10-oz bag)

Steps:

In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
Just before serving, pour dressing over salad; toss gently to mix.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 9 g, TransFat 0 g

JICAMA, RADISH AND MANGO SALAD

Jicama, Radish and Mango Salad image

From June 2011 All You. For this recipe you can swap celery for jicama and apple (Granny Smith might work best) for mango. In addition the radish could be replaced by another raw crunchy veggie.

Provided by tomsawyer

Categories Mango

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons lime juice
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 pound)
8 medium radishes, thinly sliced
1 mango, medium ripe but firm, diced
boston lettuce leaf, for serving (optional)
2 teaspoons fresh parsley, chopped

Steps:

In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
Make matchstick size pieces out of the jicama and toss with remaining lime juice.
Just before serving, add jicama, radishes, and mango in bowl with the dressing.
Toss well to coat.
Line a serving platter with lettuce leaves, if desired, and pile salad in center.
Sprinkle with parsley and serve.

JICAMA SALAD

Jicama Salad image

Provided by Food Network Kitchen

Time 10m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.

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