Radicchio Leaves Filled With Pineapple-Pecan Salad

Name: Radicchio Leaves Filled With Pineapple-Pecan Salad
Prep time: 5 min
Total time: 5 min
Yield: 12 serving(s)
Ingredients: 2 cups fresh pineapple, diced; 1 cup jicama, diced; 1 cup carrot, peeled, shredded; 1/2 cup pecan halves, chopped, toasted; 1/3 cup scallion, minced (green & white parts); 1/3 cup fresh cilantro leaves, loosely packed; 6 tablespoons seasoned rice vinegar; 12 leaves radicchio (that is, 12 medium-large leaves)

Submitted by Sydney Mike

"The recipe for these finger food tasties comes from the 1995 Vegetarian Times Complete Cookbook!"

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Ready In:: 5mins
Ingredients:: 8
Serves:: 12

ingredients

2 cups fresh pineapple, diced
1 cup jicama, diced
1 cup carrot, peeled, shredded
¹⁄₂ cup pecan halves, chopped, toasted
¹⁄₃ cup scallion, minced (green & white parts)
¹⁄₃ cup fresh cilantro leaves, loosely packed
6 tablespoons seasoned rice vinegar
12 leaves radicchio (that is, 12 medium-large leaves)

directions

In a bowl, mix together pineapple, jicama, carrots, pecans, scallions, cilantro & vinegar.
Up to several hours before serving, mound the mixture on individual radicchio leaves, & place them on a serving platter.