Beet and Balsamic Vinaigrette Salad

Ingredients

• 6 slices bacon 
• 30 ounce beets julienned drained canned
• 0.5 cup parmesan cheese grated
• 0.5  onion red sliced in rings
• 3  baby greens rinsed
• 1 cup balsamic vinaigrette salad dressing 

Equipment

• bowl
• frying pan

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain, crumble and set aside.
3. In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated.
4. Sprinkle with the crumbled bacon and serve immediately.