Radicchio Leaves Filled With Pineapple-Pecan Salad

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

• Ready In: 5 mins
• 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

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