- 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
- 1 pinch 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.