California Bean Sprout Salad Recipe - Cooking Index
California Bean Sprout Salad Recipe - Cooking Index
| 1 x | Romaine lettuce - small head | |
| 1 x | Leaf lettuce - small head | |
| 1 cup | Jicama - cut in 2-inch strips | |
| 2 cups | Bean sprouts - cooked | |
| 1/4 cup | Cider vinegar | |
| 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.
Serving Ideas : Serve with bread sticks for a delicious complete lunch.
Source:
Jo Anne Merrill
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