Jicama and a Summer Salad Recipe

 

 

Jimaca (pronounced he-ka-ma) is a root vegetable found in the cuisines of Mexico to Asia.  It may be cooked, but is usually eaten raw. Jimaca has a firm, papery outside that is easily peeled off. The inside is white and firm.

 

 The taste is often describe as a cross between apples and green beans. It is crunchy, sweet, and starchy. Jicama is high in fiber and vitamins C, A and B, along with calcium and phosphorus. I found jimaca in the produce section of our local grocery store, next to the yams. It should NOT be refrigerated and will keep about a month.

 

 

I got this recipe from my daughter. It has become one of our summer favorites. The barbeque sauce adds a delicious zippiness, and we love the crunchy texture of the jicama.

BBQ Chicken Salad

 

1/2 head iceberg lettuce, shredded fine
1/2 head romaine lettuce leaves, shredded fine
1 pound jicama, cut into thin strips
2 cups Monterey Jack (or any) cheese, shredded
1 cup black beans - rinsed and drained (canned works)
1 cup corn kernels
3 tablespoons fresh cilantro, chopped (or fresh parsley, if you don't like cilantro)
2 pounds tomatoes, diced
1/4 cup green onions, thinly slice

1-2 pounds shredded chicken
1/2 cup barbecue sauce
Ranch dressing
wontons, cut into strips and salted, or baked or fried tortilla strips
lime (optional, to squeeze on top)
Combine all ingredients and serve

Take the time to cut your jicama into thin strips. When eaten this way, jicama adds much to the salad. Big chucks are not as tasty.

Summer Salads

Nothing says summer like salads. I recently found this recipe on http://www.ourbestbites.com.

Berry Poppy Seed Vinaigrette
Recipe by Our Best Bites

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream.

 Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.  Store in fridge for up to a week.

This recipe made a little over 2 cups of dressing.

I made a "clean out the fridge" salad--leftover chicken, leftover spinach, mandarin oranges, coconut flakes, raspberries (I also used raspberries in my dressing), and pecans.

So good and so pretty!