Ingredients:
3 slices bacon, chopped
2 tablespoons bacon grease
2 tablespoons vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda *
3 tablespoons mayonnaise
5 ounces romaine lettuce, chopped
2 hard boiled eggs, chopped
2 ounces cucumber, about 8 slices
4 ounces grape tomatoes, halved, about 16
1 large mushroom, sliced thin
1 1/2 ounces red onion, sliced thin, about 1/4 cup
3 slices bacon, chopped
2 tablespoons bacon grease
2 tablespoons vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda *
3 tablespoons mayonnaise
5 ounces romaine lettuce, chopped
2 hard boiled eggs, chopped
2 ounces cucumber, about 8 slices
4 ounces grape tomatoes, halved, about 16
1 large mushroom, sliced thin
1 1/2 ounces red onion, sliced thin, about 1/4 cup
Procedure:
Fry the bacon until crisp; drain on paper towels and reserve 2 tablespoons of the grease. Let the grease cool 5-10 minutes & then add the vinegar, Splenda and mayonnaise; whisk well. In a large bowl, toss the remaining ingredients and the bacon. Pour the dressing over the salad and toss to coat.
Fry the bacon until crisp; drain on paper towels and reserve 2 tablespoons of the grease. Let the grease cool 5-10 minutes & then add the vinegar, Splenda and mayonnaise; whisk well. In a large bowl, toss the remaining ingredients and the bacon. Pour the dressing over the salad and toss to coat.