Raspberry/Strawberry Salad

                                                        2 cups torn romaine
                                                        1 small red pear, diced
                                                        1/2 cup fresh raspberries or halved strawberries

10 pecan halves, toasted
2 tablespoons dried cranberries or
orange-flavored dried cranberries
1/4 cup raspberry vinaigrette

Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette. Yield: 2 servings.

Compliments of Linda Girard