Ingredients
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
Directions
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.
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