Roasted Red Pepper Salad

 For the salad: 

• 1 large head of Romaine lettuce. 
• 1/3 of a 16oz jar Mezzetta Fire Roasted Red Peppers (Deli Sliced). 
• 1/3 cup Olive Garden brand Italian dressing. 

See separate Italian Fried Chicken recipe for topping.

Directions: 

1. Using a cutting board and a serrated knife, cut the core of the Romaine off. 
2. Place the Romaine in a bowl, and gather another bowl to place the Romaine into after you rinse it.
3. Rinse each Romaine leaf under the tap and place each leaf into the separate clean bowl.
4. Once all of the Romaine is rinsed, collect the whole head of Romaine and allow the excess water to drain over the sink.
5. Place the whole head of Romaine on the cutting board and slice it cross-wise into 1 inch slices. 
6. Place the Romaine ribbons into the clean bowl after each slice. Make sure the excess water has been poured out of the clean bowl.
7. After you have finished slicing up the Romaine, collect the Fire Roasted Red Peppers.
8. Place 1/3 of the jar of peppers onto the cutting board and dice them up.
9. Add the diced peppers to the bowl of Romaine. 
10. Add 1/3 cup of the dressing to the bowl and toss to coat. 
11. Divide into 2 serving bowls and top with 2 chicken tenders (sliced cross-wise into 1/2 inch pieces) per bowl.

Serves two.