Imperial Valley Salad Bowl

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Title: Imperial Valley Salad Bowl
Categories: Salads
Yield: 6 servings


1 head Romaine lettuce
1/2 c cheddar cheese, shredded
2 tomatoes
3 green onions
1/2 c black olives -- chopped
1/2 c jicama
1/2 c alfalfa sprouts
1/2 c 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.

Recipe By : Jo Anne Merrill

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