Radicchio Leaves Filled With Pineapple-Pecan Salad

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

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.

fresh pineapple, jicama, carrot, pecan halves, scallion, cilantro, rice vinegar, radicchio

Taken from www.food.com/recipe/radicchio-leaves-filled-with-pineapple-pecan-salad-368169 (may not work)