Snow Pea, Orange and Jícama Salad

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

Snow Pea, Orange and Jícama Salad
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

  • 4 cups snow peas (about 12 ounces), trimmed

  • 2 oranges

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon white-wine vinegar

  • 1 tablespoon minced shallot

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 1/2 small jícama , peeled and cut into matchsticks (about 1 cup; see Tip)

  1. 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.

  2. 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 jícama; 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.

Nutritional Facts

Serving Size
1 cup
17 g
7 g
Saturated Fat
1 g
3 g
0 mg
Dietary Fiber
5 g
302 mg
150 mg
4 servings
1 cup each
1 vegetable
1 fruit
1 1/2 fat
Vitamin C
132% daily value
Vitamin A
17% dv

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