---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Imperial Valley Salad Bowl
 Categories: Salads
      Yield: 6 servings
 
 
        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
  
  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
 
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