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08-06-2011, 05:37 PM
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#1 (permalink)
| | Seasoned Veteran
Join Date: Feb 2011 Location: Apple Valley Minnesota
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Weight Statistics 2 Feb., 2011 Surgery Date:
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Height:
252 lb Start Weight:
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 |  Jicama Salad, served at FERRFR
This is good and something different for a change. The dressing is so yummy!
JICAMA SALAD
Printed from COOKS.COM
Jicama Salad
4 c. peeled, cubed jicama
4 oranges, chopped, peeled (I use a large can of mandarin oranges, drained)
4 green onions, chopped
1/4 c. chopped fresh cilantro
2 tbsp. lime juice (this takes one lime)
2 tbsp. olive oil
4 tbsp. sour cream or yogurt
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.
Serves 8 as a side dish.
Calories: 90
Fat: 5
Protein: 1
Carbs: 11
__________________ Cindy "Courage is not the absence of fear, but rather the judgment that something else is more important than fear." ~Ambrose Redmoon
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08-06-2011, 06:13 PM
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#2 (permalink)
| | Seasoned Veteran
Join Date: Jul 2010 Location: Texas
Posts: 3,660
Weight Statistics 7/27/10 Surgery Date:
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Height:
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what does jicama taste like Cindy?
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08-06-2011, 06:54 PM
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#3 (permalink)
| | Seasoned Veteran
Join Date: Feb 2011 Location: Apple Valley Minnesota
Posts: 2,084
Weight Statistics 2 Feb., 2011 Surgery Date:
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Height:
252 lb Start Weight:
131 lb Current Weight:
149 lb Goal Weight:
121 lb Weight Loss:
-18 lb Lb Left to Lose:
48.0158730159 % % Lost:
Body Mass Index43.2509765625 BMI Start:
22.4836425781 BMI Current:
25.5729980469 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
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Nell I guess I'd liken it to a raw potato except not as starchy. It's very bland but nice and crunchy. Mixing it with the other flavors is what makes it good.
I had never tried it before last month. We really like that salad though and I will look for other ones now and see if I can find anymore. I haven't run across any with cooked jicama but curious about that too.
If you try it let me know if you like it!!
__________________ Cindy "Courage is not the absence of fear, but rather the judgment that something else is more important than fear." ~Ambrose Redmoon
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08-06-2011, 07:33 PM
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#4 (permalink)
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Join Date: Sep 2008 Location: Mississippi
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I am glad you ask Nell because I have never heard of it. lol Is it fruit or veggie?
__________________   Love to Share , Health to Spare, and Friends that Care!
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08-06-2011, 07:43 PM
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#5 (permalink)
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Join Date: Feb 2011 Location: Apple Valley Minnesota
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Weight Statistics 2 Feb., 2011 Surgery Date:
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Body Mass Index43.2509765625 BMI Start:
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It's a veggie Dixie, my Sister in law looked it up when I brought the salad for dinner because she had never had it either. 
__________________ Cindy "Courage is not the absence of fear, but rather the judgment that something else is more important than fear." ~Ambrose Redmoon
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08-06-2011, 07:58 PM
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#6 (permalink)
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Guess it hasn't made it down south yet, or maybe i just have not seen it. I love to check out new and different foods. I will look for it. Thanks.
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08-06-2011, 08:10 PM
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#7 (permalink)
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Weight Statistics 7/27/10 Surgery Date:
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Weight Loss MethodRoux en Y Gastric Bypass
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Thanks for the info Cindy, I think I may try this soon, although I'll have to leave out the cilantro and maybe put in parsley instead, I'm not a fan of cilantro at all, but this sounds like something good to eat in the summer for sure, thanks for sharing!!
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08-07-2011, 06:03 PM
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#8 (permalink)
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Jicama looks like a cross between a potato and a turnip, has a texture similar to a fresh crunchy raw potato but has a subtly sweeter flavor. Having recently enjoyed this recipe Cindy made for us, I can tell you all that you should set aside any prejudices you might have and get the stuff and make it already!! It is the perfect hot weather fresh crunchy salad!!
This one goes in my recipe binder!!
CT
__________________ da perfesser
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If you want to be healthy for life, do for life the things that get you healthy!! Living healthy takes work. Dying fat is easy!! "That which we persist in doing becomes easier, not that the nature of the task has changed, but that our capacity to do has increased." - HJ Grant
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08-08-2011, 12:37 PM
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#9 (permalink)
| | WLS Master Guru
Join Date: May 2009 Location: Chicago, IL
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Jicama is actually a legume, and it grows on vines that may reach 20 feet (six meters) in length. The vines tend to hug the ground, terminating in tubers that may grow up to 50 pounds (22 kilograms) in size, although the majority of jicama roots sent to market are approximately three to four pounds (1.3-2 kilograms) in weight. Before eating, the coarse brown outer layer of the jicama should be peeled to reveal the white inside.
When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Do not purchase jicama that has wet or soft spots, which may indicate rot, and don't be drawn to overlarge examples of the tuber, because they may not be as flavorful. Jicama will keep under refrigeration for up to two weeks.
Jicama is excellent raw and is sometimes eaten plain. It can also be used as a substitute for water chestnut in Chinese dishes, in which case it should be thrown in right before serving. Jicama also appears in stews, juiced drinks, stuffings, and a variety of other recipes. In addition to having a unique flavor and texture, jicama takes flavor well, making it well suited to culinary experimentation. Jicama is a great source of vitamin c and is fat free—making it a superb on-the-go snack.
Jicama grows best in warm, dry climates. It can be planted and grown year round, although tubers form better during the winter time. Jicama plants sprouted in the late spring tend to produce extremely robust tubers by the winter, while jicama planted in the summer produces the most flavorful tubers, although they are typically somewhat smaller. Jicama prefers full sun and moderate rainfall, and it is subject to frost damage, making it a poor choice for northern climates. In addition, jicama produces a natural insecticide in the above ground vine, meaning that the plant protects itself from harmful pests.
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08-08-2011, 01:22 PM
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#10 (permalink)
| | Seasoned Veteran
Join Date: Jul 2010 Location: Texas
Posts: 3,660
Weight Statistics 7/27/10 Surgery Date:
5' 4"
Height:
379 lb Start Weight:
175 lb Current Weight:
165 lb Goal Weight:
204 lb Weight Loss:
10 lb Lb Left to Lose:
53.8258575198 % % Lost:
July 27, 2012 Goal Date:
Body Mass Index65.0480957031 BMI Start:
30.0354003906 BMI Current:
28.3190917969 BMI Goal:
Weight Loss MethodRoux en Y Gastric Bypass
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So I should look for them by the potatoes in the produce dept?
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