Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb romaine lettuce (about one medium head)
- 4 oranges
- 8 ounces jicama, peeled and cut into 1/4 inch cubes
- 8 black olives, pitted and sliced
- 1/2 ounce cilantro leaves (about 1/4 cup)
- 2 canned chipotle chilis, diced fine
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 fresh orange, juice of
- 1 fresh lime, juice of
- 1 tablespoon extra virgin olive oil
Directions
1. Arrange individual leaves of romaine on salad plates as bed for salad.
2. Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
3. Remove seeds as necessary.
4. Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
5. For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.
6. Add fruit juices and olive oil, whisking together well.
7. Pour over salad and serve.
Category:Tex-Mex Recipes
Category:Tex-Mex Salads