Jicama Salad (2) Collection
 

Jicama and Pineapple Salad with Cilantro Vinaigrette
Jicama and Orange Salad


Jicama and Pineapple Salad with Cilantro Vinaigrette

Bon Appetit
Serves 4.
Chopped cilantro in the dressing and whole leaves mixed with the spinach
add a double dose of cilantro flavor to this salad.

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 6-ounce package baby spinach, stems trimmed
1 small jicama, peeled, cut into 3-inch-long matchstick-size strips 1
cup cubed fresh pineapple 1/2 cup cilantro leaves

Whisk first 5 ingredients in small bowl to blend. Season with salt and
pepper.
Combine all remaining ingredients in large bowl. Toss with enough
dressing to coat. Divide salad among 4 plates.




Jicama and Orange Salad

NPB
Yield: 4 servings

1 medium jicama (about 12 oz), peeled, cut into julienne sticks
2 navel oranges, peeled, halved and sliced
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Fresh cilantro leaves, for garnish

In shallow bowl arrange jicama and orange pieces. Stir together
remaining ingredients, except cilantro leaves, in a small bowl; stir to
dissolve sugar and spices. Drizzle dressing over orange mixture; garnish
with cilantro leaves and serve.



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