This salad of snow peas, oranges and jícama is sweet, sour and full of crunch. Source: EatingWell Magazine, May/June 2010

EatingWell Test Kitchen


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

138 calories; 7.2 g total fat; 1 g saturated fat; 149 mg sodium. 302 mg potassium; 16.8 g carbohydrates; 4.8 g fiber; 10 g sugar; 2.7 g protein; 869 IU vitamin a iu; 79 mg vitamin c; 51 mcg folate; 58 mg calcium; 2 mg iron; 26 mg magnesium; 1 g added sugar;

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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