Source: dLife

A fresh vegetable salad with a shallot and chive vinaigrette.

Servings

2.5 cup Corn, white, sweet, kernels, fresh , about 5 medium ears
2 cup Peas, green, split, fresh (or frozen)
8 oz sliced jicama , peeled and julienned
8 oz fresh cauliflower florets , trimmed and thinly sliced
1 large red bell peppers , seeded and julienned (8 ounces)
0.5 lb fresh bean sprouts
2 medium shallots , minced
2 tbsp Vinegar, white wine, champagne, 50 grain (or white wine vinegar)
3 tbsp grapeseed oil (or canola oil)
0.25 cup fresh chives
1 pinch salt and pepper (optional)

1 In separate pots of boiling water, blanch the corn and peas for 2 minutes, drain well, and place in a large bowl.
2 Add the jicama, cauliflower, red bell pepper, and bean sprouts.
3 Cover the salad, refrigerating until ready to serve.
4 Just before serving, whisk together the dressing ingredients. Drizzle over the vegetables and toss. Serve immediately.

Jicama can be found in the produce section of most major supermarkets.