JIcama Orange Pepper Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 baseball sized Jicama (Yambean) peeled, cut into strips2 small red peppers, cut into strips3 Oranges, tangerines or clementines, peeled, seed, sectioned1 Tbs. olive oil1 large red Onions, peeled, halved, sliced thin2 clove Garlic, minced1/4 cup Red Wine Vinegar 2 Tbs. Lime Juice 1/2 tbs cumin powder1/4 cup chopped cilantro 3/4 cup Olive Oil 1 tsp saltground pepper
Prep jicama, peppers and oranges.
Heat oil in skillet. Saute red onion slices until soft and lightly caramelized. Add garlic to skillet and stir for 30 seconds. Remove from heat.
Place onions, garlic, vinegar, lime juice, cumin and cilantro in a food processor or blender. Puree. Add olive oil in a thin stream to while machine is running. Season with salt and pepper.
Add 1/2 the dressing to raw vegetables. Mix. Add more if needed to fully coat.
Serve.
Serving Size: 12 - 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ERSCHWARTZ.
Heat oil in skillet. Saute red onion slices until soft and lightly caramelized. Add garlic to skillet and stir for 30 seconds. Remove from heat.
Place onions, garlic, vinegar, lime juice, cumin and cilantro in a food processor or blender. Puree. Add olive oil in a thin stream to while machine is running. Season with salt and pepper.
Add 1/2 the dressing to raw vegetables. Mix. Add more if needed to fully coat.
Serve.
Serving Size: 12 - 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ERSCHWARTZ.
Nutritional Info Amount Per Serving
- Calories: 186.7
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 5.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 6.7 g
- Protein: 1.4 g