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Imperial Valley Salad Bowl by www.country-cooking.com
1 head Romaine lettuce
1/2 cup cheddar cheese, shredded
2 tomatoes
3 green onions
1/2 cup black olives -- chopped
1/2 cup jicama
1/2 cup alfalfa sprouts
1/2 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: 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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