Imperial Valley Salad Bowl
Serving Size : 6
Ingredients for prepare Imperial Valley Salad Bowl
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 |
recipe Imperial Valley Salad Bowl
Wash, dry and tear romaine into bite-size pieces. Put into a salad
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bowl. Sprinkle half the shredded cheese evenly over greens. Prepare vegetables: chop tomatoes into bite-size pieces;
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slice green onions, using part of the green tops; cut jicama into thin strips; drain beets very thoroughly
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and cut into thin strips. Layer all the vegetables and then black olives and alfalfa sprouts. Sprinkle
Imperial Valley Salad Bowl
remaining cheese over top. Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg and some crisp croutons or
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broken corn chips placed on top of salad. Serving Ideas : Serve with "Creamy
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Avocado Dressing" found in this recipe collection.
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