Romaine Lettuce Hearts Salad
- 2 hearts of Romaine lettuce
- 1 Tablespoon pecans, toasted
- 1 small red pepper
- 1/4 Cup Italian cheese, shredded
- 1 Cup Balsamic Vinaigrette dressing
Separate the leaves of each heart and place them on 2 salad plates.
Sprinkle the top of the lettuce with 1/2 T of the pecans per plate.
Slice the red pepper in half and remove the seeds and core.
Slice each half into half then cut with a heart shaped cookie cutter.
Place the red pepper hearts on top of both salads.
Top each salad with 1/8 C of the cheese.
Divide the dressing into 2 small bowls.
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