California Bean Sprout Salad

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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1 head Romaine lettuce -- small head
1 head leaf lettuce -- small head
1 cup jicama -- cut in 2-inch strips
2 cups bean sprouts -- cooked
1/4 cup cider vinegar [63 ml]
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber -- diced
1 red pepper
1 avocado -- cubed
1 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.

　
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Serving Ideas : Serve with bread sticks for a delicious complete lunch.