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fresh jicama
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This is a great Summer salad, that's different from most other salads you make. It's HEALTHY * Low Calorie * Low Carb and has lots of CRUNCH ** Very easy dressing to put over it. ** CILANTRO **
Fresh jicama is a big, ugly tan bulb at the grocery store. Peel the fibrous skin off though, and it's cool and refreshing, but without a distinctive taste (somewhat like water chestnut). Great as a dipping veggie too. ** Give it a try! **
***
Fresh jicama is a big, ugly tan bulb at the grocery store. Peel the fibrous skin off though, and it's cool and refreshing, but without a distinctive taste (somewhat like water chestnut). Great as a dipping veggie too. ** Give it a try! **
***
Colorful JICAMA SALAD
Beautiful to look at ~ bright & fresh with lots of crunch!
2 cups jicama (peeled and cut in julienne strips, or diced)
1/2 EACH red and green bell pepper, seeded & julienne strips
(for even more color, add yellow and/or orange bell peppers)
1/2 medium onion, chopped (or sliced very fine)
2 tsp. chopped fresh cilantro
1/2 tsp. chopped fresh oregano (or dried)
1/4 c. olive oil (preferable extra-virgin)
2 TB. red or white wine vinegar
salt & pepper to taste
Combine all vegetables in bowl. Combine remaining ingredients in a jar and shake to mix well. Toss dressing with vegetables. Serve immediately or refrigerate. Serves 4-6
Beautiful to look at ~ bright & fresh with lots of crunch!
2 cups jicama (peeled and cut in julienne strips, or diced)
1/2 EACH red and green bell pepper, seeded & julienne strips
(for even more color, add yellow and/or orange bell peppers)
1/2 medium onion, chopped (or sliced very fine)
2 tsp. chopped fresh cilantro
1/2 tsp. chopped fresh oregano (or dried)
1/4 c. olive oil (preferable extra-virgin)
2 TB. red or white wine vinegar
salt & pepper to taste
Combine all vegetables in bowl. Combine remaining ingredients in a jar and shake to mix well. Toss dressing with vegetables. Serve immediately or refrigerate. Serves 4-6
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