Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing Recipes

PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING

Picante Jícama and Roasted Carrot Salad with Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Citrus Fruit Nut Vegetable Roast Vegetarian Basil Carrot Healthy

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

nonstick cooking spray
16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces
1/2 cup (2 1/2 ounces) pine nuts
1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)
2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)
2 teaspoons mild chile powder
1/8 teaspoon ground cayenne pepper (optional)
4 cups mixed baby greens
8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)
8 orange slices, peeled and seeded
4 fresh figs, sliced in half (optional)
1/4 cup creamy basil dressing
*Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

Steps:

Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

JíCAMA, CARROT, AND PEANUT SALAD

Jícama, Carrot, and Peanut Salad image

Categories Salad Quick & Easy Low/No Sugar Wheat/Gluten-Free Peanut Carrot Fall Jícama Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/4 teaspoon dried hot red pepper flakes, or to taste
1 1/2 cups julienne strips of jícama or firm pear
1 1/2 cups julienne strips of carrot
1/4 cup chopped salted roasted peanuts
3 tablespoons fresh lime juice
2 tablespoons thinly sliced scallion greens
1/8 teaspoon ground cumin

Steps:

In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.

SWEET AND CRUNCHY JICAMA SALAD

Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

Steps:

In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

ROASTED CARROT SALAD

Roasted Carrot Salad image

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Provided by Morgan

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g

CREAMY BASIL DRESSING

Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Blender Food Processor Citrus Garlic Herb Onion No-Cook Vegetarian Yogurt Salad Dressing

Yield Makes about 3/4 cup (about 12 servings)

Number Of Ingredients 8

Ingredients

1/2 cup plain low fat or non-fat yogurt
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into 1/4-inch strips
3/4 teaspoon shallots, chopped (about 1/4 small shallot)
1/4 teaspoon garlic, chopped (about 1/2 clove)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Steps:

In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
Stir in sliced basil and serve.

JICAMA SALAD WITH CARROT SHREDS AND CITRUS DRESSING

Jicama Salad With Carrot Shreds and Citrus Dressing image

Make and share this Jicama Salad With Carrot Shreds and Citrus Dressing recipe from Food.com.

Provided by dicentra

Categories Oranges

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb jicama, peeled
1 small carrot, peeled and finely shredded
1/4 cup orange juice
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt

Steps:

Cut jicama into julienne strips. Put in a medium bowl.
Add carrot shreds and toss.
In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
Cover and shake well. Pour dressing over salad and toss. Serve cold.

Nutrition Facts : Calories 57.4, Fat 2.4, SaturatedFat 0.3, Sodium 106, Carbohydrate 8.8, Fiber 4, Sugar 2.7, Protein 0.7

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