Beet and Balsamic Vinaigrette Salad

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.