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 tsp Sugar
- 1/4 Tbsp. Salt
- 1/2 c. Cucumber -- diced
- 1 x Red pepper
- 1 x Avocado -- cubed
- 1 x Hard-boiled egg
- 1 tsp Sesame oil -- optional
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California Bean Sprout Salad
Servings: 4
Directions
- Prepare the red pepper by washing, cut in half and remove seeds and membranes, cut into small strips. Wash lettuce, spin or possibly blot dry and place in plastic bag with a paper towel; seal bag and chill. Cut peeled jicama into strips such as French fry-size and chill till serving time. In saucepan, bring 1 qt water to a boil. Add in the bean sprouts and blanch for two min. Remove and run under cool water briefly. Immerse in a bowl of ice water for one minute, drain well. Mash boiled egg or possibly put through a sieve. Chill. 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 in 1 tsp. of sesame oil if you like and blend this mix well. Add in the vinegar mix to the bean sprout mix and toss to combine. Cover bowl tightly and chill 1 hour. To serve, tear lettuce into bite sized pcs and divide equally among 4-6 salad plates.
- Top with the sprout mix, sprinkle with the minced 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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