Jicama-pea Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Peeled, diced jicama
3/4 cup: Seasoned rice vinegar,
1 1/2 lbs: Unshelled peas, or 1 pkg.
10 oz.: frozen tiny peas,
Thawed,
1/4 cup: Finely chopped fresh mint,
8: to 16 large butter lettuce,
Leaves, rinsed and crisped
Mint sprigs,
Directions:
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. ( Dont 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.
Source from luhu.jp
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. ( Dont 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.
Source from luhu.jp
Tags
Salads