BACON ROMAINE SALAD

 1 head romaine lettuce

6 bacon strips, cooked crisp

1/2 cup grated Parmesan cheese

1 cup toasted pecans

1 cup grated Swiss cheese

Dressing:

1/2 cup olive oil

1 garlic clove, minced

1/4 tsp ground white pepper

1/4 cup balsamic vinegar

1/8 cup fresh lemon juice

Separate lettuce leaves and wash gently; pat dry with paper towels. Tear leaves into bite-size pieces and toss with the bacon, pecans, and cheeses.

Mix the salad ingredients together in a shaker bottle and pour over the salad just before serving.

Yield: 6 to 8