Beet and Balsamic Vinaigrette Salad recipe

6 servings

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.