Best Jicama Orange Salad With Raspberry Vinaigrette Recipes

JICAMA-ORANGE SALAD

Jicama-Orange Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

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.

ORANGE RASPBERRY VINAIGRETTE RECIPE - (3.7/5)

Orange Raspberry Vinaigrette Recipe - (3.7/5) image

Provided by á-48383

Number Of Ingredients 13

Ingredients

Suggested Salad:
3 tablespoons raspberry vinegar
1/3 cup fresh orange juice
2 teaspoons maple syrup or honey
1 teaspoon dijon style mustard
2 teaspoons finely minced shallots
6 tablespoons canola or olive oil
1/4 teaspoon kosher salt
6 cups baby spinach
1/2 jicama, peeled and cut into matchstick slices
2 oranges, peeled and cut into sections
2 Tbs. chopped walnuts
1 to 2 cups raspberried, blackberries or a combination

Steps:

Directions Mix together. Mix together.

ORANGE AND JICAMA SALAD

Orange and Jicama Salad image

This sweet and crunchy salad is perfect for summer.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1 jicama (1 1/2 pounds)
2 navel oranges
4 lemon cucumbers
1 snake melon or English (hothouse) cucumber
1 cup nasturtium flowers and leaves
Coarse salt and freshly ground pepper
1/2 cup Creamy Orange Vinaigrette

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 AND ORANGE SALAD

Jicama and Orange Salad image

A popular street snack in Mexico. It's light & refreshing, crunchy & sweet with a little bit of heat! Make your dressing first, then prep the salad. From Chef Jeff Smedstad & The Elote Cafe.

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium jicama, peeled, cut into thick matchstick-like pieces
2 oranges, peeled, cut into thick slices
1/4 cup diced onion
3 radishes, cut in half then sliced
2 tablespoons cilantro leaves, chopped
1/2 lime, squeeze juice to garnish
1 dash chili powder, to garnish (optional)
lime vinaigrette
1 cup olive oil
2/3 cup orange juice
1/4 cup cholulu brand hot sauce, do not substitute
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar

Steps:

Mix the dressing ingredients week, set aside.
Place all the salad ingredients in a large bowl and toss.
Pour enough dressing to coat, toss again and plate.
Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.

Nutrition Facts : Calories 603.6, Fat 54.4, SaturatedFat 7.5, Sodium 819, Carbohydrate 30.1, Fiber 10.4, Sugar 14.4, Protein 2.4

ORANGE JICAMA SALAD

Orange Jicama Salad image

This is a recipe I found in the local paper. I was a bit hesitant to try it. When arranging it, it was so beautiful! The flavors are amazing! I ate it w/out the onion because of stomach issues with raw onions, but Im sure it was even better with the onion :-) ENJOY!!!

Provided by love4culinary

Categories Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup orange juice, freshly squeezed
2 tablespoons lime juice, freshly squeezed
salt and pepper, to taste
4 cups baby greens or 4 cups mesclun
1 medium jicama, peeled and julienned
2 navel oranges or 2 another seedless variety oranges, peeled,pith removed and segmented
1/2 cup cilantro, coarsely chopped
1/2 red onion, sliced very thin
dried ancho chile powder or new mexico chile powder, to taste

Steps:

Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
In a large bowl, gently toss the jicama, orange segments, and cilantro.
Drizzle with the citrus juice mixture and toss gently to combine.
Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
Sprinkle very lightly with chili powder.
ENJOY!

ORANGE AND JICAMA SALAD

Orange and Jicama Salad image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 jicama, peeled, sliced, julienned
3 oranges, supremed
1 small red onion, diced
1 jalapeno pepper, stemmed, seeded, chopped fine (wear rubber gloves)
1 tablespoon honey
2 tablespoons chopped cilantro
Salt and pepper to taste