Cover and turn to low. Cook for 15 minutes. Let sit 5 minutes, then fluff with a fork. For this salad, I used chicken broth ...

To make the dressing for your ensalada de jícama, start by squeezing the juice from your lime and orange into a small ... I also love jicama salad for my pollo asado tacos and enchiladas!

1 medium jicama, peeled, cut into 1/2-inch cubes (1 1/2 pounds) In tightly covered container, shake oil, wine, honey and orange juice until well-blended. On individual salad plates, arrange ...

In a large bowl, assemble the salad: Place endive on a serving plate. (A starburst pattern looks really nice.) Add a layer of jicama slices. Drizzle on some dressing, then sprinkle with fennel ...