Jicama-pea Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Peeled, diced jicama |
| 3/4 | c | Seasoned rice vinegar |
| 1 1/2 | lb | Unshelled peas, or 1 pkg. |
| 10 oz. frozen tiny peas | ||
| Thawed | ||
| 1/4 | c | Finely chopped fresh mint |
| 8 to 16 large butter lettuce | ||
| Leaves, rinsed and crisped | ||
| Mint sprigs |
INSTRUCTIONS
In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to 3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered, stirring occasionally, just until peas are bright green and heated through (2 to 3 minutes). Drain, immerse in cold water until cool, and drain again. ( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture. To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4mg
Potassium: 252.6mg
Carbohydrates: 12.3g
Fiber: 1.5g
Sugar: <1g
Protein: <1g