Recipe - Imperial Valley Salad Bowl

1 Head Romaine lettuce
One half cup Cheddar cheese, shredded
2 Tomatoes
3 Green onions
One half cup Black olives chopped
One half cup Jicama
One half cup Alfalfa sprouts
One half cup Beets cut or sliced up

1. Wash, dry and tear romaine into bitesize pieces. Put into a salad bowl.
Sprinkle half the shredded cheese evenly over greens. 2. Prepare
vegetables: chop tomatoes into bitesize 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: One half cup drained red kidney beans, chopped hardboiled 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