Beet and Balsamic Vinaigrette Salad
6 slices bacon
3 romaine hearts, rinsed and torn
2 (15 ounce) cans julienned beets, drained
1/2 red onion, sliced in rings
1/2 cup grated Parmesan cheese
1 cup balsamic vinaigrette salad dressing
Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside.
In a large bowl, toss together the romaine, beets, onion, cheese and dressing
until evenly coated.
Sprinkle with the crumbled bacon and serve immediately.
Makes 6 to 8 servings