Beet and Balsamic Vinaigrette Salad Recipe

  • 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
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.