Imperial valley salad bowl
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Romaine lettuce | |
| ½ | cup | Cheddar cheese, shredded |
| 2 | Tomatoes | |
| 3 | Green onions | |
| ½ | cup | Black olives -- chopped |
| ½ | cup | Jicama |
| ½ | cup | Alfalfa sprouts |
| ½ | cup | Beets -- sliced |
Directions
1. Wash, dry and tear romaine into bite-size pieces. Put into a salad bowl. Sprinkle half the shredded cheese evenly over greens. 2. Prepare vegetables: chop tomatoes into bite-size pieces; slice green onions, using part of the green tops; cut jicama into thin strips; drain beets very thoroughly and cut into thin strips. 3. Layer all the vegetables and then black olives and alfalfa sprouts. Sprinkle remaining cheese over top.
Optional: ½ cup drained red kidney beans, chopped hard-boiled egg and some crisp croutons or broken corn chips placed on top of salad.
Recipe By : Jo Anne Merrill