2 cups torn romaine (I substituted artisan lettuce)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.
*I found this recipe in Taste of Home's Cooking for 2, but it's an easy recipe to increase if you're cooking for more.