Combine jicama, cucumber, and 1/2 cup
Pare the Jicama; cut lengthwise into 8 wedges;
1. Trim all the brown outer surface off the jicama, cut out any doubtful parts. Cut into 1/2 inch pieces.
2. In a medium serving bowl, mix mayonnaise, yogurt, curry powder, raisins and onion. Taste for seasoning, and add salt/sugar as required.
3. Stir in jicama and optional chicken.
4. Serve! The salad is best the first day, when the jicama is crispest, but leftovers are still pretty tasty.
Serves 6 as a side dish, 4 as a main dish with the chicken.
nd any tough fibers. Cut jicama into matchstick-size sticks 2
medium bowl place the jicama, carrots, red bell peppers, chives
Julienne the jicama, beets, and carrots. Mix together
Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
Rinse in cold water to cool and drain.
Meanwhile, place cranberries in a small bowl; add boiling water to cover.
Let stand 1 minute.
Drain.
In a medium bowl, combine the broccoli, cranberries, onion and jicama.
In another bowl, combine yogurt, mayonnaise and vinegar.
Mix well.
Add to broccoli mixture and toss to coat.
Cover and refrigerate for 20 minutes or until chilled.
Add jicama chunks and mandarin orange sections in glass bowl.
Lightly toss.
Sprinkle lime zest over the tossed fruit.
Drizzle the dressing over the top. Do not stir.
Cover with plastic wrap.
Chill at least 2 hours.
Note: Finish zesting the lime and freeze in a little packet. Roll the zested lime around on the countertop with slight pressure as you roll. Cut open and squeeze the juice and pulp. Freeze for later use.
arge bowl, gently toss the jicama, orange segments, and cilantro.
On 8 individual salad plates, arrange a bed of shredded lettuce.
Sprinkle the jicama on top.
Arrange about 5 orange sections in a flower pattern on top of each.
Sprinkle with the chopped red onion.
Put a radish in the center of each salad.
In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
Shake to blend well.
Sprinkle about 1 tablespoon over each salad just before serving.
toss Hatch chile, apple, jicama, tangerines and salad greens.
Add just
\" slices.
For Salad:
Combine jicama, mango and greens in
Remove the top& bottom of the Jicama and pare off the brown skin.
Cut into 1/4\" slices and then cut into 1/4\" strips.
Chop the onion.
Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
Place a 1/2 Avocado on top of the Jicama.
Pour dressing into the Avocado cavity.
Sprinkle with chopped onion& serve.
Cut jicama into thick julienne strips.
Combine jicama and red onions in serving bowl.
Combine remaining ingredients in a covered jar; shake to mix.
Pour dressing over jicama and toss.
Serving size:
1/8 recipe.
Calories:
45.
Protein:
1 g. Carbohydrates: 8 g. Total Fat:
1 g. Saturated:
Trace.
Cholesterol:
0 mg. Fiber:
less than 1 g. Sodium:
5 mg.
Diabetic Exchange:
2 vegetables.
Cut jicama into thick julienne strips.
Combine jicama and red onion in serving bowl.
Combine remaining ingredients in covered jar.
Shake to mix.
Pour dressing over jicama and toss.
Makes 8 servings.
inaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango
Combine cucumber, oranges, jicama and green onions in a glass bowl.
Combine juices, chili powder and salt; pour over salad ingredients.
Sprinkle mint over the salad; toss, cover and chill, preferably overnight, mixing occasionally.
Peel jicama and julienne by cutting into
Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
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.