12 slices John Morrell 50% Lower Sodium Bacon, cooked until crispy
4 cups shredded romaine lettuce
16 dried tomato halves
8 oz. fresh mushrooms, thinly sliced
1/4 cup walnuts, broken into pieces
1/3 cup blue cheese, crumbled
4 tbsp. olive oil
3 tbsp. red wine vinegar
1/8 tsp. sugar
Salt and pepper to taste
1/4 cup green onion
Coarsely crumble bacon and set aside.
In a 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, blue cheese, walnuts and sliced green onion.