GRILLED BEEF, JíCAMA, AND APPLE SALAD
Provided by Ellie Krieger
Categories Beef Vegetable Backyard BBQ Dinner Apple Steak Summer Healthy Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
- In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jícama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
- To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.
GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING
A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.
Provided by Deb Deb
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
- Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
- Toss apple, jicama, and carrots together in a large bowl.
- Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
- Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
- Mix shrimp into salad before serving; garnish with cilantro.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 18.7 g, Cholesterol 27.3 mg, Fat 28.2 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 137.9 mg, Sugar 13.9 g
JICAMA - APPLE SALAD
This recipe has such a nice crisp texture. Not overly sweet, would make a nice change of pace for coleslaw. I came up with this just experimenting. I think chopped walnuts would also be good in this.
Provided by Miss Annie in Indy
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel jicama and cut into chunks.
- Wash apple, core and cut into chunks.
- Wash carrot, peel if needed, cut into chunks.
- Add above chunks to food processor and pulse until desired texture is reached (3-5 pulses should do it).
- Transfer to bowl and set aside.
- Combine remaining ingredients, whisk until smooth.
- Taste for desired seasoning, adjust accordingly.
- Pour over vegetable mixture and toss.
- May be served immediately or refrigerate and let flavors meld.
Nutrition Facts : Calories 122.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.9, Sodium 83.6, Carbohydrate 22.4, Fiber 6.8, Sugar 10.4, Protein 1.1
JICAMA APPLE SALAD
Jicama paired with apple and drizzled with a sweet-sour lime dressing. From a local TV network's morning cooking segment.
Provided by SusieQusie
Categories Apple
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together jícama, apple, red bell pepper, green onions, and fresh cilantro.
- In a small bowl, whisk together vegetable oil, lime juice, brown sugar, red pepper flakes, and salt.
- Pour dressing over salad and toss to combine.
- Sprinkle with chopped peanuts and serve.
APPLE-JICAMA SALAD WITH HATCH CHILE DRESSING
Adopted 9/15 This was on a recipe card in the supermarket next to the Hatch chiles, which come in season from August to October.
Provided by drhousespcatcher
Categories Apple
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the dressing, place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a food processor and puree until smooth.
- Add yogurt and mix well.
- Chill in the fridge for at least one hour.
- In a large bowl, toss Hatch chile, apple, jicama, tangerines and salad greens.
- Add just enough dressing to coat salad and toss.
- Top with nuts or sesame seeds.
- To roast the peppers, either put them under the broiler for a few minutes, watching until they begin to char. Or toast them on a stick over a gas burner. Once they're charred, popping them into a paper bag for a few minutes will make them easy to peel. "Cook time" listed is actually chilling time for the dressing.
Nutrition Facts : Calories 425.1, Fat 32.1, SaturatedFat 4.7, Cholesterol 8, Sodium 42.2, Carbohydrate 33.3, Fiber 6.3, Sugar 19.8, Protein 7.7
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