Imperial Valley Salad Bowl

Recipe Ingredients

1		Romaine lettuce
1/2 cup	73g / 2.6oz	Cheddar cheese - shredded
2		Tomatoes
3		Green onions
1/2 cup	73g / 2.6oz	Black olives - chopped
1/2 cup	118ml	Jicama
1/2 cup	118ml	Alfalfa sprouts
1/2 cup	118ml	Beets - sliced

Recipe Instructions

Wash, dry and tear romaine into bite-size pieces. Put into a salad bowl.

Sprinkle half the shredded cheese evenly over greens.

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.

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.

Serving Ideas : Serve with "Creamy Avocado Dressing" found in this recipe collection.

Source:
Jo Anne Merrill

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