Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 head Romaine lettuce
1/2 cup cheddar cheese, shredded [56 g]
2 tomatoes
3 green onions
1/2 cup black olives -- chopped [70 g]
1/2 cup jicama
1/2 cup alfalfa sprouts
1/2 cup beets -- sliced [90 g]
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: 1/2 cup drained red kidney beans, chopped hard-boiled egg and
some crisp croutons or broken corn chips placed on top of salad.
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Serving Ideas : Serve with "Creamy Avocado Dressing" in this cookbook.
NOTES : In the Imperial Valley area of California, vegetables grow
year-round and are the source of many of the vegetables that are
shipped all over the world. It is easy to find the ingredients for
a fresh and healthy salad at any time of the year in southern
California and surrounding areas.
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