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.
