Hearts of Romaine Finger Salad

Ingredients

• 0.3 cup balsamic vinaigrette dressing kraft
• 0.3 cup italian* low-moisture mozzarella-parmesan cheese blend shredded kraft
• 0.3 cup planters pecan halves toasted
• 1 medium pepper red
• 2  hearts of romaine lettuce 

Equipment

• bowl
• cookie cutter

Directions

1. Separate lettuce leaves; arrange on 2 large plates.
2. Sprinkle evenly with the pecans.
3. Cut peppers into heart shapes, using a small cookie cutter.
4. Add cutouts to each salad; sprinkle with cheese. (Reserve pepper trimmings for another use.)
5. Pour dressing evenly into 2 small bowls.
6. Serve 1 with each salad. Dip lettuce into dressing to serve.