This vibrant California-style salad is a study in texture and freshness. The base of crunchy Romaine lettuce supports a topping of tender-crisp bean sprouts, crisp jicama strips, and diced cucumber. A simple dressing of cider vinegar, sugar, and salt ties the flavors together without overpowering the natural sweetness of the vegetables. The addition of sesame oil adds a subtle nutty depth, while the hard-boiled egg provides a creamy contrast. It is a light, healthy option perfect for warm-weather lunches or as a refreshing side dish to balance heavier meals. The salad is best served chilled, allowing the flavors to meld slightly before tossing.
California Bean Sprout Salad
Description
This vibrant California-style salad is a study in texture and freshness. The base of crunchy Romaine lettuce supports a topping of tender-crisp bean sprouts, crisp jicama strips, and diced cucumber. A simple dressing of cider vinegar, sugar, and salt ties the flavors together without overpowering the natural sweetness of the vegetables. The addition of sesame oil adds a subtle nutty depth, while the hard-boiled egg provides a creamy contrast. It is a light, healthy option perfect for warm-weather lunches or as a refreshing side dish to balance heavier meals. The salad is best served chilled, allowing the flavors to meld slightly before tossing.Ingredients
Directions
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Wash the red pepper, cut it in half, remove the seeds and membranes, and cut into small strips.
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Wash the lettuce, spin or blot dry, place in a plastic bag with a paper towel, seal, and refrigerate until serving.
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Cut peeled jicama into French fry-sized strips and refrigerate until serving time.
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In a saucepan, bring 1 quart of water to a boil.
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Add the bean sprouts and blanch for two minutes.
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Remove the sprouts and run them under cold water briefly.
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Immerse the sprouts in a bowl of ice water for one minute, then drain well.
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Mash the boiled egg or put it through a sieve, then refrigerate.
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In a small bowl, blend the vinegar, sugar, and salt until the sugar dissolves.
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In a large bowl, combine the bean sprouts, diced cucumbers, strips of red pepper, and avocado cubes.
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Add 1 teaspoon of sesame oil if desired and toss the mixture well.
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Add the vinegar mixture to the bean sprout mixture and toss to combine.
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Cover the bowl tightly and refrigerate for 1 hour to chill.
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To serve, tear the lettuce into bite-sized pieces and divide equally among 4-6 salad plates.
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Top with the chilled sprout mixture.
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Sprinkle with the chopped egg.
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Arrange the jicama strips on one side of the salad.
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Serve immediately; no further dressing is needed.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 22.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 2.0g8%
- Sugars 1.2g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
