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BLT Salad

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  • Serves: 4
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  • 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.


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