Ingredients: 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

Directions: 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. Makes 4 servings. (Recipe and photo from the National Pork Board.) *See more recipes in our meat collection *See more recipes in our vegetables & salad collection