BLT Salad

12 slices crisply-cooked bacon
4 cups shredded romaine
16 dried tomato 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 and pepper, to taste
1/4 cup sliced green onions

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.

Who says a BLT has to be a sandwich? This pretty salad is a great lunch or light dinner. Serve with cornbread and a tall glass of ice tea.

Servings: 4
Source: National Pork Board