Hearts of Romaine Salad with Bacon, Avocado, and Sun-Dried Tomato

I served this hearts of romaine salad with bacon, avocado, and sun-dried tomatoes for dinner recently, and it was a hit with the whole family. We had some leftover bacon from breakfast, some oven “sun-dried” tomatoes, romaine hearts, red onion, and Parmesan in the refrigerator, then grabbed an avocado and threw this salad together. I drizzled some parmesan vinaigrette and lots of freshly cracked black pepper on top right before serving. This hearts of romaine salad with bacon, avocado, and sun-dried tomato paired perfectly with the chicken parmesan, pasta al pomodoro, and crusty bread I served it with and was devoured quickly! Seriously, even my son had seconds. I’ll definitely be making this salad again.

Hearts of Romaine Salad with Bacon, Avocado, and Sun-Dried Tomato

Ingredients:

• Hearts of romaine, separated, cleaned & dried
• 3 slices of bacon, cooked & crumbled
• ¼ cup sun-dried tomatoes
• 2 tbsp red onion, sliced   ***Soak slices in ice water for a few minutes if they are too strong in flavor
• 1 small avocado, peeled & diced
• 2 tbsp toasted pine nuts
• Fresh parmesan, shaved
• Parmesan dressing, to taste *Click link for the recipe
• Freshly cracked black pepper, to taste

How to Make Hearts of Romaine Salad with Bacon, Avocado, and Sun-Dried Tomato:

Prepare the oven “sun-dried” tomatoes and the parmesan vinaigrette or creamy parmesan dressing, if desired.

Remove any bruised outer layers of the romaine hearts. Cut off the end core, separate the leaves, then rinse and dry them.

When ready to serve, place several romaine hearts on a serving plate, then top with bacon crumbles, sun-dried tomatoes, red onion, avocado, toasted pine nuts, and shaved parmesan.

Drizzle with some of the parmesan dressing and lots of freshly cracked black pepper to taste.

Serve immediately. Enjoy.