A crisp, refreshing wedge of Romaine lettuce slathered in creamy dressing is a favorite of kids and adults alike.

Yield: 1 serving

• 1/4 Romaine heart (see note)
• 3 tablespoons Ranch Dressing

Equipment

• cutting board
• chef’s knife, 8-inch
• paper towels
• measuring spoons
• medium or large mixing bowl
• serving plate

Place the Romaine heart on a plate, fanning the leaves slightly. Top with the Ranch Dressing. To serve, cut the dressed Romaine wedge into pieces with a knife and fork, mixing the leaves with the dressing.

Note: To trim the Romaine lettuce down to the heart, first cut off the top and the bottom of the Romaine lettuce head. Then remove two layers of the outer leaves. Wash the Romaine heart and pat dry with paper towels. Cut lengthwise into quarters.