Romaine Heart , Pineapple , Raspberries Poppy Seed Dressing

• 1 large romaine lettuce hearts, chunks
• 1 (10 ounce) can pineapple chunks, drained
• 1 cup thinly sliced cauliflower floret
• 8 baby carrots, thinly sliced
• 1 avocado, pitted, peeled, chunks (optional)
• 2 cups frozen raspberries, thawed
• 2 teaspoons rice vinegar
• 2 teaspoons sugar
• 2 (1 ounce) packets Splenda sugar substitute (optional)
• 12 cup milk
• 1 teaspoon poppy seed
• 1 teaspoon reserved pineapple juice

1. In large glass bowl, add 1 inch chunks of Romaine lettuce hearts.
2. 2nd layer: Add pineapple chunks.
3. 3rd layer: Add cauliflower slices.
4. 4th layer: Add sliced carrots.
5. 5th layer: Add Avocado chunks.
6. In bowl add rice vinegar, sugar, milk, poppy seeds and pineapple juice.
7. Mix well with whisk.
8. Drizzle over salad.
9. Add Raspberries.
10. Cover with Saran wrap and refrigerate two hours.

romaine lettuce hearts, pineapple, cauliflower, carrots, avocado, frozen raspberries, rice vinegar, sugar, sugar substitute, milk, poppy seed, pineapple juice

Taken from www.food.com/recipe/romaine-heart-pineapple-raspberries-poppy-seed-dressing-157659 (may not work)