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Nutrition Facts
Serving Size 1 (183g) Recipe makes 6 servings The following items or measurements are not included below: 4 cups baby greens
Calories 74
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 289mg		8%
Total Carbohydrate 18.0g		6%
	Dietary Fiber 6.6g	26%
	Sugars 7.3g
Protein 1.4g		2%
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Orange Jicama Salad

Recipe #68401 | 20 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: love4culinary
Aug 5, 2003

This is a recipe I found in the local paper. I was a bit hesitant to try it. When arranging it, it was so beautiful! The flavors are amazing! I ate it w/out the onion because of stomach issues with raw onions, but Im sure it was even better with the onion ENJOY!!!

SERVES 6 (change servings and units)

Ingredients

1/4 cup orange juice, freshly squeezed
2 tablespoons lime juice, freshly squeezed
salt and pepper, to taste
4 cups baby greens or mesclun
1 medium jicama, peeled and julienned
2 navel oranges or another seedless variety oranges, peeled,pith removed and segmented
1/2 cup cilantro, coarsely chopped
1/2 red onion, sliced very thin
dried ancho chile powder or new mexico chile powder, to taste

Directions

1
Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
2
If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
3
Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
4
In a large bowl, gently toss the jicama, orange segments, and cilantro.
5
Drizzle with the citrus juice mixture and toss gently to combine.
6
Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
7
Sprinkle very lightly with chili powder.
8
ENJOY!

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Featured Reviews for This Recipe

From: Boo Chef in West Texas

On Jul 21, 2009

YUM! Great taste and healthy too! Made as directed, but left out the cilantro. Made for comfort cafe.

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From: mliss29

On Jun 2, 2008

I left out a few things: lettuce, cilantro, chili powder. It was just sort of as I went along, "ah, I don't want that in there." I was probably influenced to leave the lettuce out by the way my mandolin shredded the jicama instead of the juliene strips I was expecting! And I'm not big on the other 2 ingredients. But I liked it this way! I just wish I'd had more lime juice for it. I went to the fridge and found I only had 1/2 a lime! Nice and crunchy salad, and sweet too! Reviewed for Healthy Choices ABC Tag.

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From: ~Rita~

On Oct 14, 2003

Wow! No fat and it taste good to. I blended the juices, cilantro and a garlic clove with the chile (habanaro)powder. Mix in the jicama to absorb some of the flavor.Placed the jicama on top of the greens then orange slices and onions. A light and very refreshing salad.

4 people found this review helpful

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From: sugarpea

On Oct 10, 2003

You're right, the onion added a lot of zip to this salad and it was very attractive, great colors and textures. The jicama added a great crunchiness. I think next time, I will use a can of mandarin oranges and the juice from same to help make the dressing. The jicama seems to rely heavily on the citrus for flavor and the navel orange just didn't seem flavorful enough. I think that is more a problem with the quality of oranges we have available than any recipe problem. Beautiful salad!

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