1 heart of romaine lettuce

red onion

1/8 cup crumbles blue cheese

2 oz. pecans (chopped)

4 teaspoons raspberry vinaigrette (per serving) Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates. Slice red onion and ad on top of the greens. Sprinkle with blue cheese crumbles and pecans.

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