INGREDIENTS
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1 head of romaine lettuce hearts for each salad
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1 cup Brussels sprouts, sliced ¼-inch thick
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2 – 4 ounces Caesar dressing (see below)
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⅛ cup candied almonds
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⅛ cup dries cranberries
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⅛ cup grated Parmesan
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2 – 4 chilled bowls
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Extra Parmesan to slice over the top