INGREDIENTS

INSTRUCTIONS

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

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