- 8 hearts of romaine
- 1 cup grape tomatoes
- 1/2 red pepper
- 1/2 cup carrots
- 1/2 cup 1/4″ cheese cubes (i used colby – but anything hard or semi-hard works)
- 1/4 cup champagne vinegar (or red wine or balsamic)
- 1/4 cup extra virgin olive oil
- freshly cracked sea salt & pepper
chop all ingredients, including romaine, into 1/4″ to 1/2″ pieces. combine and drizzle oil & vinegar over top, crack salt and pepper and mix well. refrigerate up to 30 minutes prior to serving. (the lettuce will wilt if you go much longer.)
