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Receta Jicama, Orange And Fennel Salad

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Raciónes: 4

Ingredientes

Cost per serving $1.59 view details

Direcciones

  1. Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane torelease the orange sections into a small bowl. Set aside.
  2. Peel the jicama, and cut into very thin slices about 1-1/2 inches long.
  3. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.
  4. In a small bowl, whisk together the dressing ingredients till the honey is dissolved. Chill everything till serving time.
  5. Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or possibly spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on thefennel and arugula. Arrange orange sections on top, and spoon on a little moredressing. Garnish with some red onion slices if you like.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 325g
Recipe makes 4 servings
Calories 259  
Calories from Fat 123 47%
Total Fat 13.88g 17%
Saturated Fat 1.92g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 322mg 13%
Potassium 591mg 17%
Total Carbs 33.7g 9%
Dietary Fiber 10.9g 36%
Sugars 15.58g 10%
Protein 2.63g 4%
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