Red, White & Greens Salad Submitted by Benita B., Beale Ingredients 6 large romaine lettuce leaves 3 red pepper rings, cut 3 jicama slices 1 ounce fresh bean sprouts 23 raw, unsalted whole almonds 1/3 cup pomegranate-flavored Craisins 1 small Fuji apple 2 tablespoons Ken's Steakhouse Golden Vidalia Onion salad dressing 1 shake of TradeWinds Pepper Seasoning 22 ounces of Northland's All Natural Orange Carrot juice 2 ounces of brewed unsweetend peach tea Preparation 1. Break six large romaine lettuce leaves into thirds and place     in medium salad bowl. 2. Dice the three red pepper rings and add to salad bowl. 3. Dice the three jicama slices and add to salad bowl. 4. Dice the small Fuji apple and add to salad bowl. 5. Toss in the one ounce of fresh bean sprouts. 6. Pour in the 23 raw unsalted whole almonds. 7. Pour in the 1/3 cup of pomegranate-flavored Craisins. 8. Shake in one turn of TradeWinds Pepper Seasoning     to the salad mix. 9. Add the two tablespoons of Ken's Steakhouse Golden     Vidalia Onion Salad Dressing. 10. Toss salad fixings until well mixed. 11. In two 11-ounce tumbler glasses, add two parts chillled       Northland's All Natural Orange Carrot Juice, to one part       chilled and brewed unsweetened peach tea. 12. Serve. Characteristics                                  Eat This For: Gluten-free                                                      Lunch Sugar-free                                                       Low-sodium                                                     Low-fat                                                             Ready in under 30 minutes