Imperial valley salad bowl

Yield: 6 servings

Measure 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

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

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