Imperial Valley Salad Bowl Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads