Ingredients
2
hearts romaine lettuce
2/3
cup creamy Caesar dressing
1/2
English (seedless) cucumber, chopped
1 1/4
cups Italian-seasoned croutons
1
cup grape tomato halves
1/4
cup coarsely chopped fresh Italian (flat-leaf) parsley
Freshly ground pepper to taste
Preparation
Separate romaine hearts into 24 leaves; arrange on large platter. Spoon dressing down center of each leaf. Top with cucumber, croutons, tomatoes and parsley. Season with pepper.
