- 3 ribs celery, sliced
- 1 cup chopped roasted red or yellow pepper
- 1 large seedless cucumber, peeled and chopped
- 1/2 cup chopped pitted ripe olives
- 1/2 cup prepared balsamic vinaigrette salad dressing
- 1 (12 ounce) package hearts of romaine, rinsed and chopped
- 1 (6 ounce) box Pepperidge Farm® Seasoned Croutons or any variety
- Freshly ground black pepper
- Parmesan cheese shavings
- Mix celery, peppers, cucumber, olives and dressing in large serving bowl. Cover and refrigerate until serving time.
- Toss chopped lettuce, croutons and dressing mixture just before serving. Sprinkle with black pepper and Parmesan cheese.