2 heads Romaine lettuce
1 Vidalia (or Peru Sweet) onion, cut in rings
1 c. grape tomatoes
1/2 Hass avocado, cut in small pieces
1 oz. (1/2 can) sliced black olives
1 lb. medium steamed shrimp, cooled and peeled
1/2 c. medium Cheddar cheese, shredded

Using a clear 3-quart salad bowl, layer lettuce, onion, tomatoes, avocado and olives. Top with shrimp and cheese.

Serve with a choice of Ranch and Newman's Light Balsamic Vinaigrette dressings.

This is a very attractive salad and makes a satisfying meal on a hot day.

Makes 8 servings.