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2 large romaine leaves
1/2 cup alfalfa or clover sprouts
1⁄4 ripe avocado, sliced
6 thin slices cucumber
1⁄2 Roma tomato, sliced
6 thin slices onion
1 tablespoon Ranch Dressing (optional)
Equipment
cutting board
serrated knife, 5-inch
chef’s knife, 8-inch
mandoline (optional, for thinly slicing cucumber and onion)
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1st Keep
 chakley
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