*  Exported from  MasterCook II  *
 
                        California Bean Sprout Salad
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      head          Romaine lettuce -- small head
    1      head          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.
 
 
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 Serving Ideas : Serve with bread sticks for a delicious complete lunch.