Antipasto Salad

16 oz red leaf or green leaf lettuce
12 baby carrots or 2 large carrots
1/2 cup pepperoni
1/4 cup sundried tomato
1 red bell pepper
1 avocado
Romano cheese
Vinaigrette Dressing (my recommendation - herb or Italian)

1. Wash and roughly cut lettuce. Place in serving bowl.
2. Dice carrots and avocado.
3. Julienne cut red bell pepper.
4. In bowl add carrots, red bell pepper, avocado, pepperoni and cheese. Toss.
5. Add dressing as desired.

Serves 2