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California Bean Sprout Salad
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
Romaine lettuce; small head
Leaf lettuce; small head
1 TasseJicama; cut in 2-inch strips
2 TasseBean sprouts; cooked
1/4 Tassecider vinegar
1 Teelöffelsugar
1/4 Esslöffelsalt
1/2 Tassecucumber diced
red pepper
Avocado cubes
Hard-boiled egg
1 Teelöffelsesame oil optional
die Zubereitung:

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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