This salad of snow peas, oranges and jícama is sweet, sour and full of crunch.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010




Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.

  • Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jicama; toss with the dressing.


Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. Look for it with other produce.

Nutrition Facts

139 calories; protein 2.7g 5% DV; carbohydrates 16.8g 5% DV; exchange other carbs 1; dietary fiber 4.8g 19% DV; sugars 10.4g; fat 7.2g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 868.8IU 17% DV; vitamin c 79.4mg 132% DV; folate 50.9mcg 13% DV; calcium 58.2mg 6% DV; iron 1.6mg 9% DV; magnesium 26.1mg 9% DV; potassium 301.7mg 9% DV; sodium 149.5mg 6% DV; thiamin 0.2mg 16% DV; added sugar 1g.

Reviews (1)

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Rating: 5 stars
I made it pretty much as stated and it was a hit! The hostess liked so much that she asked for the recipe to serve at Easter! I used mandarin oranges because they re easier to separate. I used OJ for the dressing. Read More