4 slices thick-cut bacon
2 heads hearts of Romaine lettuce
1/2 medium red onion, sliced, then slices cut onto quarters
16 oz. grape tomatoes, sliced in half
6 oz. Blue cheese crumbles
Large-cut seasoned croutons
Coarse black pepper, to taste
12 oz. Blue cheese dressing

Cook bacon slices in a skillet until crisp. Drain on paper towels, and when cool, chop into bite-size pieces.

Trim the ends off each head of Romaine lettuce and coarsely chop.

Add lettuce, bacon, red onion, grape tomatoes, Blue cheese crumbles, and croutons to a large serving bowl. Sprinkle coarse ground pepper over top.

Pour desired amount of Blue cheese dressing over salad and toss gently to combine.

Serve in individual shallow bowls with warm rolls or biscuits, if desired.

Submitted by: Carol