Printer Friendly Version
Blood Orange and Jicama Salad
Planning a Southwestern fiesta? Use this salad as part of the meal. Add plenty of candles, some mariachi music and carumba! you have a party!
Jicama is sometimes referred to as a Mexican potato. It has a slightly sweet, crunch white flesh. You must peel away the thin brown skin before slicing or chopping it.
Blood oranges have bright red flesh and a sweet yet tart flavor. The acid from the orange and the orange juice will keep the avocado from turning a dark color.
This recipe is low fat, and quick and easy- it takes about 20 minutes to prep and put together.
3 cups of cubed peeled jicama
3 large blood oranges, peeled, sliced and halved (you could also use a navel orange)
¾ c orange juice
3 T chopped fresh cilantro
½ teaspoon salt
2 avocados, pitted, peeled and cubed
Use a non metal bowl for assembling and serving this salad
Peel and cube the jicama
Peel, slice and halve the orange
Chop the fresh cilantro
1. In a large nonmetal bowl, combine all the ingredients, except the avocados
2. Mix well
3. Just before serving, add the avocados
4. Toss gently
5. Use a slotted spoon to serve
Some other ideas to add to the party theme:
• Bright colored table linens
• Rustic baskets for breads, corn tortillas
• Centerpieces of orange, red, yellow, pink and blue fresh flowers
• Painted clay animal figurines scattered on the tables
• Small pots with cactus
• Votive candles on pottery saucers
• Paper or cloth napkins tied with raffia
• Heavy pottery dishes or a mixture of bright colored paper plates
• Mexican glassware
• Large platters
• Large candles in clay flowerpots
• Fat, short candles in clay saucers
Blue Corn Muffins
1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
1/4 cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
1/2 cup butter
1. Turn oven on to 350 degrees F to preheat
2. Grease a 9x9 inch baking dish.
3. Mix dry ingredients together in a large bowl (cornmeal, flour, baking powder, salt and sugar)
4. Sift 3 times – it seems excessive but is necessary
5. Stir the eggs and milk into the cornmeal mixture.
6. Put the butter in the prepared baking dish, and melt in the preheated oven.
7. Pour the hot, melted butter into the cornmeal mixture.
8. Now pour the cornmeal mixture to the prepared baking dish.
9. Bake on center rack in the preheated oven for 30 to 35 minutes or until the edges of the cornbread pull away from the sides of the dish
10. Test for doneness with a toothpick inserted into the center – it should come out clean.
11. Let cool 10 minutes before cutting.
American Regional Cuisine Site @ BellaOnline
View This Article in Regular Layout
Content copyright © 2011 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.