| 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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