Orange-Jicama Salad

Food, Hometown Cooking, Recipes
on September 29, 2014
Orange-Jicama Salad Recipe
Teresa Blackburn

Salad Dish Winner: Carol Reichelt, Lake Havasu, Ariz.

“We recently moved to the Southwest, and I love exploring new and different ingredients from the area,” says Reichelt. Jicama, kin to celery, is crunchy, neutral-tasting, and super-versatile for anything that needs texture. You can find it in the produce section of your supermarket.

1 tablespoon extra-light olive oil
1 heaping teaspoon brown sugar
1 tablespoon minced jalapeno pepper
1 tablespoon minced green onion
2 tablespoons chopped cilantro
2 very large oranges or 3 to 4 medium oranges (use Minneola Tangelos when available)
10 ounces jicama or apple, peeled and cut into match- sticks or diced (about 2 cups)

1. Combine oil, sugar, jalapeno, green onion and cilantro in a medium bowl. Mix well.

2. Peel oranges and cut orange slices away from membranes; add to bowl. Squeeze juice into bowl. Discard orange membranes.

3. Add jicama to bowl. Refrigerate up to 1 hour before serving. Toss well before serving. Serves 4.

Nutritional facts per serving: 120 calories, 3.5g fat, 0mg cholesterol, 1g protein, 23g carbohydrates, 6g fiber, 5mg sodium