Julienne the jicama, beets, and carrots. Mix together
Combine jicama, cucumber, and 1/2 cup
Pare the Jicama; cut lengthwise into 8 wedges;
ivide it among individual plates (recipe serves 6), and set aside
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.
Peel jicama and pears. Core pears if
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.
old water; drain.
Mix jicama, black beans, lemon juice, and
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.
medium bowl place the jicama, carrots, red bell peppers, chives
nd any tough fibers. Cut jicama into matchstick-size sticks 2
Put all salad ingredients in a bowl and toss lightly.
Mix dressing ingredients well in separate bowl and pour over salad. Toss well.
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.
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.
Combine dressing ingredients.
Stir until blended.
Refrigerate.
Use a clear glass serving bowl and layer one salad ingredient at a time, from lettuce through bacon.
Serve immediately with the dressing on the side.
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.