2 bunches of Romaine lettuce, torn
2 c grape tomatoes
1 can sliced olives, drained
1 small red onion, thinly sliced and separated into rings
¼ c grated Parmesan cheese
1 c croutons
½ c fat free Italian dressing
This is best to make when ready to serve. Toss all vegetables first then sprinkle with parmesan and toss with salad dressing to evenly incorporate the flavors.