| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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