Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing Recipe

Name: Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces; 1/2 cup (2 1/2 ounces) pine nuts; 1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups); 2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes); 2 teaspoons mild chile powder; 1/8 teaspoon ground cayenne pepper (optional); 4 cups mixed baby greens; 8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head); 8 orange slices, peeled and seeded; 4 fresh figs, sliced in half (optional); 1/4 cup

Servings: persons

nonstick cooking spray
16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces
1/2 cup (2 1/2 ounces) pine nuts
1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)
2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)
2 teaspoons mild chile powder
1/8 teaspoon ground cayenne pepper (optional)
4 cups mixed baby greens
8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)
8 orange slices, peeled and seeded
4 fresh figs, sliced in half (optional)
1/4 cup

1
Preheat oven to 350u00b0 F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
2
In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
3
In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
4
To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: nonstick cooking spray, 16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces, 1/2 cup (2 1/2 ounces) pine nuts, 1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups), and more.

Yes, Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing

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