Saturday, June 12, 2010
Romaine Salad With Tomatoes and Bacon
4 slices bacon
1 head romaine lettuce, cut into strips (6 cups)
1 cup grape tomatoes, halved
4 scallions, sliced
4 to 6 tablespoons bottled Caesar dressing
1.In a skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
2.In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.