Romaine Salad with Crispy Bacon
12 slices crispy cooked
4 cups shredded Romaine
16 dried tomato halves
8 ounces fresh mushrooms, thinly sliced
4 tablespoons olive oil
3 tablespoons red wine vinegar
1/8 teaspoon sugar
Salt and pepper to taste
1/4 cup green onion
Coarsely crumble bacon and set aside.
In large bowl, toss together romaine, tomatoes,
Whisk together olive oil, vinegar, sugar, and seasonings; toss with salad mixture and divide evenly among four dinner plates.
Top each salad with some bacon and sliced green onion.