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cooking, a summer menu for two: Jicama
and Orange Salad with Pecan Vinaigrette
I find jicama somewhat bland all by its
lonesome, but its slightly sweet flavor and crunchy texture make it
perfect for salads. Oranges and jicama are a great marriage, but feel
free to experiment with other fruit combinations if you like – ruby
red grapefruit, pear, pineapple perhaps.
3 navel oranges
10-12 oz. mixed greens, your choice
for the dressing:
1/4 cup pecans
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. honey
1 clove garlic, minced
salt and pepper to taste
Chop up the pecans. Toast them in a dry skillet on high heat for 2-3
minutes, until the nuts give off a nice aroma.
In a small bowl, mix the pecans with the remaining dressing ingredients.
Peel the oranges, then slice them into thin horizontal sections.
Wash and dry the greens. Peel the jicama using a vegetable peeler, then
trim off the ends. Slice it into thin, matchstick-size pieces.
In a nice serving bowl, toss the jicama and greens. Arrange the
orange slices around the edges and on top. Serve with dressing on the
rice | spicy
grilled shrimp + bell pepper skewers | bananas
out these related recipes:
greens with strawberries, pine nuts + balsamic vinaigrette
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