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1 | Head Romaine lettuce |
| Sm Head |
1 | Head leaf lettuce -- small |
| head |
1 Tasse | Jicama -- cut in 2-inch Strips |
2 Tasse | Bean sprouts -- cooked |
1/4 Tasse | cider vinegar |
1 Teelöffel | sugar |
1/4 Esslöffel | salt |
1/2 Tasse | cucumber diced |
1 | red pepper |
1 | Avocado cubes |
1 | Hard-boiled egg |
1 Teelöffel | 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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