Servings: 4

Prep Time: 10 Min.

Cook Time: 8 Min.

What you need:

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12 slices crispy cooked bacon
4 c. shredded Romaine
16 sun dried tomato halves
8 oz. fresh mushrooms, thinly sliced
4 Tbsp. olive oil
3 Tbsp. red wine vinegar
1/8 tsp. sugar
salt and pepper to taste
1/4 c. green onion

What to do:

1. Coarsely crumble bacon and set aside.
2. In large bowl, toss together romaine, tomatoes and mushrooms.
3. 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.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Wine pairings:

Beaujolais, Riesling/Rhine, Sangiovese

Nutritional information:

Calories: 280;   Total Fat: 24g;   Cholesterol: 15mg;   Total Carbs: 10g;   Protein: 9g;   Sodium: 320mg;