SEPARATE the leaves of 2 hearts of Romaine and arrange on 2 large plates. Sprinkle with a few toasted pecans.
CUT red pepper pieces into heart shapes, using a small cookie cutter. Add a few to each salad. Sprinkle salads with a handful of Kraft 100% Parmesan Finely Shredded Cheese.
SERVE with Kraft Balsamic Vinaigrette or Kraft Peppercorn Ranch Dressing in a small bowl. To eat salad, dip lettuce in dressing.
