|Wife of the Chef|
|by Courtney Febbroriello|
Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life.
1 - 10 of 78 for jicama salad
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Peel the jicama and cut into ... mayonnaise and 1/4 teaspoon salt. Sprinkle salad with chopped parsley. Serve ... or refrigerate until needed. 4 servings.
Combine beets, jicama, oranges and ... pour dressing over salad, toss to ... then arrange on lettuce leaves and top with chopped peanuts. Serving Size: 4
Place in large ... several hours. Before serving, remove and drain liquid off salad and mix the liquid with: Toss dressing over salad. Serve immediately!
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.
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.
1. Remove any ... skin from the jicama with a paring ... watercress on 4 salad plates. Scatter the ... will keep well for 7 to 3 days. Makes about 1 cup.
A cool change from ordinary salad. In medium ... arrange orange sections, jicama and green and ... 1/4 cups. Serve with Taos Chicken or any grilled entree.
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.
In a bowl, mix jicama, grapes and ... sprigs (or individual salad plates). Mix: 2 ... crushed Salt to taste Serves 6. 89 calories per serving. 0.6 grams fat.
Blanch snow peas ... combined. Place watercress, jicama, pear and ... Add dressing and toss well. Sprinkle with sesame seeds. Serve immediately. Serves 4.
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