Carribean Salad Wednesday, September 25, 2013

Ingredients

A Puleo’s Grill Recipe

16 Cups Romaine Lettuce
2 Cups Mandarin Oranges
1 Cup Red peppers, julienned
1 Cup Yellow or Orange peppers, julienned
½ Cup Cilantro, picked
½ Cup Chevre, Goat cheese
½ Cup Citrus vinaigrette

Directions

In a large bowl, toss the first 5 ingredients. Drizze dressing and toss again. Sprinkle chevre over the top and serve.

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