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California Bean Sprout Salad


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Bread Muffins

Ingredients:

  • 1 Head Romaine lettuce --
  • sm Head
  • 1 Head leaf lettuce -- small
  • Head
  • 1 c Jicama -- cut in 2-inch
  • Strips
  • 2 c Bean sprouts -- cooked
  • 1/4 c Cider vinegar
  • 1 ts Sugar
  • 1/4 tb Salt
  • 1/2 c Cucumber -- diced
  • 1 Red pepper
  • 1 Avocado -- cubed
  • 1 Hard-boiled egg
  • 1 ts Sesame oil -- optional

Directions:

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
 
From: Western Mexican Cookbook
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip