Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Jicama and Fennel Salad
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- #33184
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
Salad
1 jicama, peeled and cut into thin strips
1 fennel bulb, cut into thin strips
1 cup drained, canned mandarin oranges
2 tablespoons chopped fresh coriander or parsley
spinach leaves
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 clove garlic, minced
directions
In a medium bowl, combine jicama, fennel, oranges, and coriander. Set aside.
In a smaller bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, and garlic. Pour liquid over jicama and fennel mixture. Toss to coat.
Season with salt and pepper to taste. Serve on a bed of spinach leaves.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 13, 2009
Fresh, fast and phenomenal ! Simple to prepare and beautiful when plated , a real crowd pleaser and totally different from the usual salad
January 13, 2009
Fresh, fast and phenomenal ! Simple to prepare and beautiful when plated , a real crowd pleaser and totally different from the usual salad