Yield: 6 servings
|1||Head Romaine lettuce|
|½ cup||Cheddar cheese, shredded|
|½ cup||Black olives -- chopped|
|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