Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Jicama-Orange Salad
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 255 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 133 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 13 grams
- Protein
- 3 grams
- Sugar
- 21 grams
Enjoyed cooked or raw in a variety of Mexican dishes, jicama adds crunch and nuttiness to this citrusy summer salad. For a hint of heat, incorporate ancho chili into the dressing.
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 255 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 133 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 13 grams
- Protein
- 3 grams
- Sugar
- 21 grams
Ingredients
Directions
- 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.
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