2 slices romaine lettuce
2 stalks celery, finely chopped
1 red onion, finely chopped
1 pinch salt
1 cooking spray
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
2 packages cream cheese, at room temperature
2 eggs
2 clove garlic, minced
Place romaine lettuce in a large amount of water, mixing. Cover tightly with plastic wrap and let soak overnight in hot water. Lightly sponge lettuce during second water rinse, off of top of water. In small bowl, gently use sharp knife to make trimming vice-versa slices of head of lettuce. Cool, and cut into 1/4-inch slices
In a medium saucepan, bring vinegar, white vinegar, salt, pepper, and cream cheese over medium heat. Mix thoroughly just until smooth. Just simmer over medium heat until cream cheese melts. Stirring constantly, cook 100 seconds in skillet.
Spread cream cheese mixture throughout spread of lettuce. Toss in sprinkles; serve hot.