ENSENADA SALAD 
1/2 cucumber, peeled
3 c. red leaf lettuce, torn into bite-size pieces
1 1/2 c. Bibb lettuce
1 1/2 c. fresh spinach leaves
2 med. tomatoes, diced
Jalapeno Vinaigrette

Cut cucumber in half lengthwise, then slice crosswise into 1/4 inch strips. In a salad bowl, toss lettuce, spinach, cucumber and tomatoes. Drizzle with Jalapeno Vinaigrette to taste. Makes 4 servings.

 

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