This document last modified June 29, 1998 .
Fiesta Potato Salad Olé
2 pounds red potatoes -- cooked
--peeled and cubed (6 cups)
2 cups Shredded Mild Cheddar -- divided
2/3 cup diced red bell pepper
2/3 cup canned black beans -- rinsed and drained
1/2 cup thinly sliced celery
1/2 cup chopped jicama
1/3 cup thinly sliced green onions with tops
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
3/4 cup fat-free Ranch dressing
1/2 cup prepared chunky salsa
Fresh cilantro sprigs -- optional
Instructions:
- In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt.
- Combine dressing and salsa; pour over potato mixture. Toss gently to coat.
- Chill at least 1 hour before serving.
- Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
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Jicama Fruit Salad with Basil
1 c Grapes, red, seedless
1 c Grapes, green, seedless
1 c Cantaloupe, honeydew or
-mango -- cubed
1 c Pineapple chunks, fresh
1 Orange, peeled -- sliced & quartered
1 Nectarine -- cubed
1/2 c Strawberries -- halved
1/2 c Jicama -- peeled, cut in
-matchstick pieces
1/4 c Orange juice
1 tb Basil, fresh -- chopped OR
1 t Basil, dried -- crushed
Basil springs, optional
Instructions:
- In medium-sized bowl, combine all ingredients except basil sprigs; mix gently.
- To serve, garnish with a sprig of basil.
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Jicama-Orange Salad
1 jicama -- (1-1/2-pound)
3 cups orange sections -- (9 oranges)
1/4 teaspoon salt
1 Dash chili powder
3 tablespoons chopped fresh cilantro
Instructions:
- Peel and slice jicama; cut each slice into 2-inch strips.
- Combine the jicama strips, orange sections, salt, and chili powder in a bowl; toss gently.
- Cover; chill 30 minutes. Sprinkle with cilantro.
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Orange-Tomato-Jicama Salad
2 large navel oranges
2 medium tomatoes
1 small Jicama -- (8 ounces)
1/4 cup orange juice
2 tablespoons lemon juice
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
Instructions:
- Peel oranges, and cut each crosswise into 4 slices; cut each slice in half, and set aside.
- Cut each tomato crosswise into 4 slices, and cut each slice in half; set aside.
- Peel jicama, and cut into strips. Place orange, tomato, and jicama in a shallow dish, and drizzle with juices.
- Sprinkle with cilantro, salt, and pepper; cover and chill.
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Picardia (Jicama Salad)
1 jicama (about 6" in diameter) -- peeled and chopped
3 limes
3 serrano chiles -- stemed and minced
or
2 jalapeno chiles -- stemed and minced
8 mint leaves -- chopped
lettuce leaves
Instructions:
- Put the chopped jicama in a bowl. Squeeze the limes and pour the juice over the jicama.
- Mix chopped chiles and mint leaves into jicama and lime juice.
- Serve on lettuce leaves.
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Shoestring Jicama
Vegetable Cooking Spray
2 ts Vegetable Oil
1 cl Garlic Crushed
3/4 lb Jicama -- peeled and julienned
2 tb Chopped Red Bell Pepper
1/8 ts Paprika
1/8 ts Salt
1/8 ts Pepper
Instructions:
- Coat a medium skillet with cooking spray; add oil.
- Heat oil over medium heat, add garlic, jicama & red pepper.
- Sprinkle with seasonings and saute for five minutes; stirring frequently.
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Shrimp and Jicama Salad with Chile vinegar
5 c water
1 lb Small fresh shrimp -- unpeeled
2 c Jicama -- peeled and shredded
4 lg Tomatoes -- sliced
4 lg Fresh tomatillos
-- husked and sliced
Fresh cilantro sprigs (opt.)
CHILE VINEGAR
2/3 c White wine vinegar
1/4 c Sugar
1/8 ts Salt
3 tb Fresh cilantro -- minced
2 tb Jalapeno pepper
Instructions:
- Bring water to a boil; add shrimp and cook 3 to 5 minutes.
- Drain Well; rinse in cold water. Chill. Peel and devein shrimp.
- Pour 1/3 cup of chile vinegar over shrimp; toss gently.
- Pour 1/2 cup chile vinegar over jicama; toss gently.
- Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture.
- Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads.
- Garnish with fresh cilantro sprigs, if desired.
- o make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.
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TexMex Tortilla Stack
2 cups chicken -- cooked and chopped
1 c jicama -- peeled and chopped
1/2 c Taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
Avocado dip, thawed
2 c Chopped lettuce
1 16-oz. can refried beans
1 8-oz. carton reduced-fat or
Regular dairy sour cream
1/2 c Chopped red sweet pepper
1/3 c Sliced green onion
1 c monterey jack cheese
1/4 c Sliced pitted ripe olives
Taco sauce (optional)
Instructions:
- In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
- Place one of the tortillas on a platter. Spread with half of the chicken mixture.
- Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken.
- Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans.
- Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese.
- Repeat layers, ending with remaining sour cream, red pepper, green onion, and cheese.
- Sprinkle with olives. Serve right away or cover and chill for up to 3 hours.
To serve, cut into wedges, and pass the taco sauce.
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