| 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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