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Jicama-pea salad.

Rice vinegar, mint flavor this salad. About 1-1/2 pounds peas in the pod, or 1 package (10 oz.) frozen petite peas, thawed Water (optional) 1-1/2 cups peeled and diced jicama 3/4 cup seasoned rice wine vinegar (or 3/4 cup rice wine vinegar mixed with 2 tablespoons sugar and salt to taste) 1/4 cup finely chopped mint leaves 8 to 16 large butter lettuce leaves, washed and crisped Mint sprigs

Shell fresh peas; you need 2 cups. In a 2- to 3-quart pan, pour fresh peas into 1 inch boiling water. Boil on high heat, uncovered and stirring occasionally, just until peas are bright green and hot through, 2 to 3 minutes; drain. Pour peas into ice water to cool; drain. If made ahead, cover and chill up to overnight. (Don't cook frozen peas.)

Mix jicama and vinegar and let stand at least 15 minutes or up to 5 hours; if made ahead, cover and chill.

Mix peas, jicama mixture, and chopped mint. Line 8 salad plates with 1 or 2 lettuce leaves; use slotted spoon to ladle pea mixture equally onto lettuce; garnish with mint sprigs. Spoon extra dressing over, if desired. Serves 8.--Gloria Thomasson, Tucson.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1985
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