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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 6 servings |
||
| Calories 85 | ||
| Calories from Fat 2 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 303mg | 8% | |
| Total Carbohydrate 21.5g | 7% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 13.2g | ||
| Protein 1.7g | 3% | |
Jicama Y Ensalada Anaranjada Picante (Spicy Oranges & Jicama
By: NcMysteryShopper
May 29, 2006
I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead.
SERVES 6
Ingredients
- 6 small navel oranges
- 1 red onion, thinly sliced
- 1 cup jicama, cut into sticks (3 by 1/2 inches)
- 1/2 cup cilantro, chopped
- salt, to taste
- 1 red jalapeno chile, seeded and diced
- cayenne pepper
- 6 cups mixed salad greens, tossed with vinaigrette (optional)
Directions
1
Remove orange sections from membranes.2
Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne.3
Cover and refrigerate the salad for about 2 hours.4
Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.
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- Course > Appetizers
- Course > Salads
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- Main Ingredient > Fruit > Citrus > Oranges
- Cuisine > North American > Mexican > Baja
- Cuisine > North American > Mexican > Central
- Cuisine > North American > Mexican > Oaxacan
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Occasion > To Go... > Picnic
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: andypandy
On Jun 21, 2007
I made a salad of romaine, raddicho, and spinach leaves with white balsamic and olive oil. This was the best topper I have ever had , sweet, hot, citrus, and crunchy all at the same time. This went well with some grilled shrimp. I will be making this recipe for a long time.
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