Title: California bean sprout salad
 Categories: Salads
      Yield: 4 Servings
 
 
        1    head Romaine lettuce --
  :       sm head
        1    head leaf lettuce -- small
  :          head
        1 c  jicama -- cut in 2-inch
  :          strips
        2 c  bean sprouts -- cooked
      1/4 c  cider vinegar
        1 ts sugar
      1/4 TB salt
      1/2 c  cucumber -- diced
        1    red pepper
        1    avocado -- cubed
        1    hard-boiled egg
        1 ts 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.