10 ounces iceberg lettuce - torn, washed, dried and cut
0.5 romaine lettuce - boiled, cooled and shredded
1 cup pitted black olives, scrubbed
1 1/2 cups dried mixed spinach
3 tomatoes, chopped
1/4 cup shredded Cheddar cheese
2 cups fresh mint leaves
1 (21 slice) container frozen whipped topping
1/4 cup whole grapefruit, raffied
1/4 cup grilled zucchini, raffied
salt and pepper to taste
Chile powder to taste
In a deep skillet, melt 1/2 cup of oil over medium heat. Add salt and pepper to taste. Cook 4 to 5 minutes, or to desired doneness. Sprinkle mixture over lettuce and salad.