For 2 entree-sized salads:
1 head heart of romaine, chopped
1/4 c red bell pepper, cut into strips
1/4 c green bell pepper, cut into strips
1/2 c whole kernel corn
1/4 c carrot, julienne strips*
1/4 c shredded Cheddar or Monterey Jack cheese (or combo)
1/8 c thin sliced red onion, or to taste
handful of purchased tortilla strips, such as Fresh Gourmet salad toppings
fresh ground black pepper
To make it more filling, omnivores might want to add slices of cooked chicken breast, if desired.
*I like to use a vegetable peeler to quickly make thin strips of carrot
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