12 slices bacon, crisply cooked
4 c shredded romaine lettuce
16 dried tomato halves, drained if packed in oil, rehydrated if dried
8 oz. fresh mushrooms, thinly sliced
4 Tbs. olive oil
3 Tbs. red wine vinegar
1/8 tsp. sugar
Salt and pepper, to taste
1/4 cup sliced green onions


Coarsely crumble bacon and set aside. In large bowl, toss together romaine lettuce, tomatoes and mushrooms. Whisk together olive oil, vinegar, sugar and seasonings. Toss with salad mixture and divide evenly among four plates. Top each salad with some bacon and sliced green onion.


4 servings


Calories: 280, Fat: 24g, Cholesterol: 15mg, Sodium: 320mg, Carbohydrates: 10g, Protein: 9g