Watercress Jicama Orange And Grapefruit Salad Recipes
ORANGE, JíCAMA, AND WATERCRESS SALAD
Provided by Melissa Clark
Categories Salad Leafy Green Appetizer Thanksgiving Orange Fall Winter Healthy Jícama Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
- In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
- Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
- To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.
ORANGE AND JICAMA SALAD
This sweet and crunchy salad is perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
- Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
- Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.
JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
GRAPEFRUIT, SALMON, AND AVOCADO SALAD
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
- Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.
JICAMA, CITRUS AND WATERCRESS SALAD RECIPE - (5/5)
Provided by á-174535
Number Of Ingredients 12
Steps:
- In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.
ORANGE AND JICAMA SALAD
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients. Refrigerate for 1 hour.
WATERCRESS, JíCAMA, AND ORANGE SALAD
Categories Salad Citrus Leafy Green No-Cook Quick & Easy Winter Anise Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
- Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Season salad with salt and pepper.
- Divide watercress among 8 plates. Top with orange salad and serve.
WATERCRESS AND JICAMA SALAD
Steps:
- Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.
JICAMA CITRUS SALAD
Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients; refrigerate until serving.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
FRISéE AND WATERCRESS SALAD WITH JíCAMA AND ORANGES
Categories Salad Leafy Green No-Cook Vegetarian Orange Vegan Jícama Watercress Gourmet
Yield Serves 2 generously
Number Of Ingredients 8
Steps:
- With sharp knife cut peel and pith from oranges and cut sections free from membranes. Before discarding membranes squeeze out juice to total 1/4 cup for vinaigrette.
- In a small bowl whisk together orange juice, garlic, soy sauce, and vinegar. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Vinaigrette may be made 1 day ahead and chilled, covered.
- Discard any dark green outer leaves from frisée. Wash and dry inner leaves and tear into bite-size pieces. Discard course stems from watercress and wash and dry remainder. Peel jícama and cut into 2-by 1/8-inch sticks (you should have about 1 cup).
- In a large sealable plastic bag combine orange sections, frisée, watercress, and jícama. Salad may be prepared up to this point 1 day ahead and chilled in plastic bag.
- Just before serving, add vinaigrette to plastic bag and shake to combine.
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XEC JICAMA AND CITRUS SALAD FROM YUCATáN | MEXICAN …
From mexicoinmykitchen.com
- Peel the jicama using a paring knife or by pulling the skins off and placing the knife on the top part of the jicama and pulling down the skins. Remove any excess skin with a potato peeler. Dice the jicama into small bite sizes, place in a large bowl, and squeeze half of the lime juice over it to prevent browning and add flavor. Set aside.
- Peel mandarins with your hands, separate into segments. To remove the seeds, cut along the edge of the side column of the segment, as shown in the picture. Once you cut it, the seeds will come out easily. Place all your deseeded mandarin segments in the bowl with the rest of the fruit.
- Now, in a smaller bowl, mix orange juice, grapefruit juice, the rest of the lime juice, ground pepper, cilantro, and salt. Mix well and pour over fruit. Gently stir everything. You can refrigerate this salad for a couple of hours to allow the flavors to blend, or you can eat it immediately.
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