1 head lettuce, torn into bite size pieces
1/2 head cabbage, finely shredded
2 Granny Smith apples, thinly sliced or chopped
14 oz. cooked bay shrimp, rinsed & drained
4 green onions, finely chopped
2 lg. jalapeno chilies, seeded & slivered
3 tbsp. D. C. Ham Crunchies
1 recipe dressing

Arrange lettuce on a platter. Combine cabbage and apples and sprinkle over lettuce. Arrange shrimp over top and garnish with green onion and chilies. Pour dressing over entire salad (to taste) and sprinkle with D. C. Crunchies. Yield: 4 servings, each = 1 protein, raw vegetables and 1/2 of fruit.

DRESSING:

10 garlic cloves
8 jalapeno chilies, seeded
1/2 c. fresh lime juice
2 tbsp. water

Remove the skin from the garlic cloves and smash them. In blender, combine all ingredients and blend for about 1 minute. Because it is spicy, it is not necessary to use all of the dressing.