• 12 slices bacon (crisply-cooked)
  • 4 cups romaine lettuce (shredded)
  • 16 tomato (sun-dried, halves, drained if packed in oil, rehydrated if dried)
  • 8 ounces fresh mushrooms (thinly sliced)
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/8 teaspoon sugar
  • salt
  • black pepper
  • salt
  • black pepper
  • 1/4 cup green onions (sliced)


  1. 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.
  2. Serves 4.
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