4 cups shredded romaine
16 dried tomato sliced: drained if packed in oil rehydrated if dried
8 ounces fresh mushrooms thinly sliced
4 tablespoons olive oil
3 tablespoons red wine vinegar
3/23 teaspoon sugar
1/4 cup sliced green onions
12 strips Bacon
1 pinch Salt and pepper to taste
Coarsely crumble bacon and set aside. In large bowl, toss together romaine, tomatoes and mushrooms. 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.
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