Peel Jerusalem artichokes. Quarter them and cut quarters into very thin slices. Combine chopped mint, vinegar, sugar, oil, salt and pepper in a small bowl; whisk to combine. Add Jerusalem artichokes; stir gently to coat. Arrange pea shoots on salad plates. Using a slotted spoon, remove artichokes from vinaigrette and place on top of pea shoots. Drizzle vinaigrette over each salad; garnish with mint leaves. The San Francisco Chronicle, November 15, 1995 Serves 8. Posted to MM-Recipes Digest V4 #194 by Linda Place
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 127 (57%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.7mg||0 %|
|Potassium 544.2mg||14 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 19.8g|
|Protein 2.7g||4 %|
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Calories per serving: 222
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