JIcama Orange Pepper Salad
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of JIcama Orange Pepper Salad calories by ingredient
Introduction
Refreshing, crisp and spicy. Refreshing, crisp and spicy.Number of Servings: 12
Ingredients
-
2 baseball sized Jicama (Yambean) peeled, cut into strips
2 small red peppers, cut into strips
3 Oranges, tangerines or clementines, peeled, seed, sectioned
1 Tbs. olive oil
1 large red Onions, peeled, halved, sliced thin
2 clove Garlic, minced
1/4 cup Red Wine Vinegar
2 Tbs. Lime Juice
1/2 tbs cumin powder
1/4 cup chopped cilantro
3/4 cup Olive Oil
1 tsp salt
ground pepper
Tips
If jicama is out of season, use asian pears. They have a similar crunchy texture.
Directions
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.
