Recipe by love4culinary
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!!!
Top Review by Rita~
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.
- 1⁄4 cup orange juice, freshly squeezed
- 2 tablespoons lime juice, freshly squeezed
- salt and pepper, to taste
- 4 cups baby greens or 4 cups mesclun
- 1 medium jicama, peeled and julienned
- 2 navel oranges or 2 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 See How It's Made
- Whisk together the orange and lime juices in a nonreactive bowl, and taste to make sure you like the mixture of the juices.
- If you feel it needs more lime, or more orange, adjust as necessary, and add salt and pepper to taste; set aside.
- Take your baby greens (or mesclun) and divide it among individual plates (recipe serves 6), and set aside.
- In a large bowl, gently toss the jicama, orange segments, and cilantro.
- Drizzle with the citrus juice mixture and toss gently to combine.
- Arrange the jicama mixture on top of the greens you have arranged on plates, and garnish your salad with red onion slices.
- Sprinkle very lightly with chili powder.