Ingredients
2 bags Romaine lettuce
1/2 Red onion, sliced thin
1 Cucumber, peeled, seeded and cubed
10 Grape tomamtoes, cut in half length wise
1Yellow pepper, diced
1/4c sliced toasted almonds
1/4c Fresh parmesan cheese
3/4 cNewman’s olive oil and vinegar dressing
Preparation
Thouroughly wash greens and vegetables. Mix all vegetables well with the romaine. Add dressing. Top with almonds and cheese and serve. I often prepare the salad the night before to save time the next day and just add the dressing and garnish right before serving to our guests.
