|by Louise Spilsbury|
This title is part of a series that introduces young readers to key foods, looking at how they reach our plate, and what they provide nutritionally.
Results 1 - 10 of 108 for jicama
Peel the jicama and cut into ... mayonnaise and 1/4 teaspoon salt. Sprinkle salad with chopped parsley. Serve immediately or refrigerate until needed. 4 servings.
In a bowl, mix jicama, grapes and ... tbsp. water 1 tbsp. sugar 1/2 tsp. cumin seed, crushed Salt to taste Serves 6. 89 calories per serving. 0.6 grams fat.
A cool change ... arrange orange sections, jicama and green and ... dressing over salad. Makes 1 1/4 cups. Serve with Taos Chicken or any grilled entree.
In large bowl, combine Jicama, cucumber, and ... sprinkle lightly with salt; toss. Sprinkle lightly with additional chili powder, if desired. Makes 6 servings.
Combine jicama, green pepper, ... Pour olive oil and vinegar over vegetables and mix lightly with oregano. Add salt and pepper to taste. Makes 4-6 servings.
Mix equal amount ... water, drain. Cut jicama in match like ... mixture, place in refrigerator to chill. Serve small amount of salad on leaf of lettuce.
Cut asparagus into ... Dice shallots and jicama and cook on ... lemon. This tuberous root vegetable is a member of the morning glory family, from tropics.
Jicama is a hard ... Place jicama, watercress, pear and snowpeas in a large bowl. Add dressing and toss well. Sprinkle with sesame seeds. Serve immediately.
1. Remove any ... skin from the jicama with a paring ... Refrigerated in a covered jar, the vinaigrette will keep well for 7 to 3 days. Makes about 1 cup.
Mix jicama, oranges, onions, cilantro and chill 4 to 6 hours. Drain off juice and toss with lime juice, oil, sour cream just before serving. Salt to taste.
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