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    You are in: Home / Recipes / Jicama-Orange Salad with Chipotle Vinaigrette Recipe
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    Jicama-Orange Salad with Chipotle Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Sue Lau's Note:

    Refreshing, and exotic and spicy, everything a boring everyday salad could ask for!

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    Units: US | Metric


    1. 1
      Arrange individual leaves of romaine on salad plates as bed for salad.
    2. 2
      Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
    3. 3
      Remove seeds as necessary.
    4. 4
      Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
    5. 5
      For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.
    6. 6
      Add fruit juices and olive oil, whisking together well.
    7. 7
      Pour over salad and serve.

    Ratings & Reviews:

    • on June 03, 2002


      I had to tone down the heat in this dressing a bit by adding juice of 3 oranges and 3 limes but it was a low fat alternative to regular dressing with a whole lot of punch. And I am no stranger to hot and spicy things. This is great! I am still enjoying the dressing on different salads!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jicama-Orange Salad with Chipotle Vinaigrette

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.9
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 382.9 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 9.9 g
    Sugars 17.6 g
    Protein 3.9 g

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