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Receta Radish, Jicama And Orange Salad With Chile Dressing
by Global Cookbook

Radish, Jicama And Orange Salad With Chile Dressing
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Ingredientes

  • 1 bn radishes, trimmed and sliced
  • 2 c. jicama, peeled and sliced
  •     (see Note)
  • 3 lrg seedless oranges, peel & section
  • 6 ounce pitted Greek olives, sliced
  •     Lettuce leaves
  • 1/2 tsp sugar
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1 tsp crushed pequin chile
  • 2 Tbsp. white wine vinegar
  • 1/2 c. extra virgin olive oil

Direcciones

  1. Note: If you don't use the jicama right away, sprinkle a little lemon juice over it to keep it from turning dark.
  2. Combine the radishes, jicama, oranges, and olives in a salad bowl. Mix together the sugar, mustard, salt, chile, and vinegar, then slowly whisk in the oil. Pour over the salad, toss lightly, and then place on a bed of lettuce on individual salad plates.
  3. SERVING SUGGESTIONS: You can serve this salad at room temperature or possibly refrigeratein the refrigerator for 30 min to 1 hour before serving. This salad makes an excellent accompaniment to chicken with steamed squash or possibly baked potato.