Tijuana Salad Recipe

Tijuana Salad Recipe - 4 servings


1 head iceberg lettuce, shredded

10 fresh mushrooms, sliced and steamed 1-2 minutes

1/4 cup chopped white onion

1/4 cup grated part-skim Cheddar cheese

2 tablespoons sunflower seeds

2 ripe tomatoes, quartered tomato salsa


Arrange lettuce on chilled salad plates. Top with mushrooms and onions, Sprinkle with cheese, Garnish with sunflower seeds. Ring with tomatoes. Pass with salsa.

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