Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Turn these appetizers into a pretty salad by layering veggies and croutons in a clear ice bucket or trifle dish and topping with dressing and parsley.
Southern Living DECEMBER 2010
Separate romaine hearts into 24 medium leaves, and arrange on a large platter. Spoon dressing lightly down center of each leaf. Top with chopped cucumber and next 3 ingredients. Sprinkle with pepper to taste.
Note: We tested with Marie's Creamy Caesar Dressing.
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