Patrick Cudahy

Ingredients

• 1/4 cup olive oil, extra virgin preferred
• 3 tablespoons red wine vinegar
• 1/8 teaspoon sugar
• Salt and freshly ground pepper to taste
• 4 cups packed shredded romaine lettuce
• 2 cups fresh mushrooms, thinly sliced

• 16 strips well drained oil-packed sun dried tomatoes
• 1/2 cup crumbled blue cheese
• 1/4 cup coarsely chopped pecans
• 1 green onion, thinly sliced
• 12 slices Patrick Cudahy® Sweet Apple-Wood Smoked Bacon, crisply cooked*

Directions

• In a large bowl, whisk together oil, vinegar and sugar. Season with salt and pepper to taste. Add lettuce, mushrooms and sun dried tomatoes; toss well with dressing. Arrange salad on four serving plates; top with blue cheese, pecans and green onion. Break bacon into large pieces; arrange over salads.
• *12 slices Patrick Cudahy fully cooked bacon may be substituted.

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