—1 ciabatta roll (I used frozen New York Bakery Ciabatta Rolls with Cheese)

—1 pre-cut/bagged romaine heart lettuce

—1 small-or-medium shallot

—1 Tbsp red wine vinegar

—1-1/2 Tbsp olive oil

—salt and pepper



—- bake the ciabatta roll as directed on the package until it starts to toast slightly; allow to cool

—- put one serving of lettuce into bowl

—- thinly slice the shallot and then add it into a bowl with the vinegar and the olive oil; season with salt and pepper to taste; whisk together; pour as much of the dressing as you desire onto the greens

—- add croutons to the salad

—- prior to adding the dressing you may also add other ingredients, if desired (I added goat cheese and dried cranberries.)

[recipe adapted slightly from an original recipe found on Marley Spoon]

CREDITS:  template provided by Anita Designs for 2017 Summer Camp; "Daybook", Sahin Designs; clipart of lettuce, cranberries and goat from the web.