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Recipe Name: California Bean Sprout Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 4

1 Head Romaine lettuce
1 Head leaf lettuce, small
1 Cup(s) Jicama, cut in 2-inch
2 Cup(s) Bean sprouts, cooked
1/4 Cup(s) Cider vinegar
1 Teaspoon(s) Sugar
1/4 Tablespoon(s) Salt
1/2 Cup(s) Cucumber, diced
1 Red pepper
1 Avocado, cubed
1 Hard-boiled egg
1 Teaspoon(s) Sesame oil, optional
Prepare the red pepper by washing, cut in half and remove seeds
andmembranes, cut into small strips. Wash lettuce, spin or blot dry
andplace in plastic bag with a paper towel; seal bag and refrigerate.
Cutpeeled jicama into strips such as French fry-size and refrigerate
untilserving time. In saucepan, bring 1 quart water to a boil. Add the
beansprouts and blanch for two minutes. Remove and run under cold
waterbriefly. Immerse in a bowl of ice water for one minute, drain
well. Mashboiled egg or put through a sieve. Refrigerate. In a small
bowl, blendvinegar, sugar and salt. In a large bowl, combine bean
sprouts, dicedcucumbers, strips of red pepper and avocado cubes. Add 1
teaspoon ofsesame oil if desired and blend this mixture well. Add the
vinegarmixture to the bean sprout mixture and toss to combine. Cover
bowltightly and refrigerate 1 hour. To serve, tear lettuce into bite
sizedpieces and divide equally among 4-6 salad plates. Top with the
sproutmixture, sprinkle with the chopped egg, and arrange the jicama
strips onone side of salad. Needs no further dressing to be a delicious
andhealthy dish.Recipe By : Jo Anne MerrillFrom: Western Mexican

Nutrition (calculated from recipe ingredients)
Calories: 177
Calories From Fat: 86
Total Fat: 10g
Cholesterol: 53mg
Sodium: 631.5mg
Potassium: 880.3mg
Carbohydrates: 18.2g
Fiber: 9.3g
Sugar: 7.5g
Protein: 6.8g

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