Jicama-Pea Salad

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Jicama - peeled, diced
3/4 cup	177ml	Seasoned rice vinegar
1 1/2 lbs	681g / 24oz	Unshelled peas or 1 pkg.
10 oz	284g	Frozen tiny peas - thawed
1/4 cup	36g / 1.3oz	Fresh mint - finely chopped
8 cups	1584g / 55oz	Butter lettuce - up to 16 (large)
		Leaves - rinsed and crisped
		Mint sprigs

Recipe 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.

Source:
Cooking Light, Jul/Aug 1995, page 70

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.