What You Need:

 

2 hearts of Romaine lettuce

1 T pecans, toasted

1 small red pepper

1/4 C Italian cheese, shredded

1 C Balsamic Vinaigrette dressing

 

How to Make It:

 

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.

 

Serving Size:  2

 

By placing the dressing on the side you can use your fingers to dip the lettuce and pepper hearts. 

This can be so romantic, especially if you’re feeding each other. 


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