Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Head Romaine lettuce -- |
\N small | Head |
1 \N | Head leaf lettuce -- small |
\N \N | Head |
1 cup | Jicama -- cut in 2-inch |
\N \N | Strips |
2 cups | Bean sprouts -- cooked |
¼ cup | Cider vinegar |
1 teaspoon | Sugar |
¼ tablespoon | Salt |
½ cup | Cucumber -- diced |
1 \N | Red pepper |
1 \N | Avocado -- cubed |
1 \N | Hard-boiled egg |
1 teaspoon | Sesame oil -- optional |
Prepare the red pepper by washing, cut in half and remove seeds and membranes, cut into small strips. Wash lettuce, spin or blot dry and place in plastic bag with a paper towel; seal bag and refrigerate.
Cut peeled jicama into strips such as French fry-size and refrigerate until serving time. In saucepan, bring 1 quart water to a boil. Add the bean sprouts and blanch for two minutes. Remove and run under cold water briefly. Immerse in a bowl of ice water for one minute, drain well. Mash boiled egg or put through a sieve. Refrigerate. In a small bowl, blend vinegar, sugar and salt. In a large bowl, combine bean sprouts, diced cucumbers, strips of red pepper and avocado cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture well. Add the vinegar mixture to the bean sprout mixture and toss to combine. Cover bowl tightly and refrigerate 1 hour. To serve, tear lettuce into bite sized pieces and divide equally among 4-6 salad plates. Top with the sprout mixture, sprinkle with the chopped egg, and arrange the jicama strips on one side of salad. Needs no further dressing to be a delicious and healthy dish.
Recipe By : Jo Anne Merrill