Italian Chopped Salad

[Shelley E Bodnar]

servings, about 3-1/2 cups each6 cups torn romaine lettuce 1-1/2 cups chopped cooked boneless skinless chicken breasts 1 cup cooked small pasta, such as fusilli or rotini 1 cup cauliflower florets 2 large tomatoes, chopped 1 large green pepper, chopped 1/2 cup Natural Italian* Cheese Crumbles 1/2 cup Zesty Italian Dressing 1/4 cup 100% Grated Parmesan Cheese PLACE 1-1/2 cups of the romaine in each of four salad bowls.

COMBINE chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.

SPRINKLE with Parmesan cheese.