Baby Corn Romaine Salad
Green salad, made with romaine lettuce, broccoli, corn, crumbled bacon and bottled dressing. From Kathryn Maxson: Mountlake Terrace, Washington. Recipe published in Light & Tasty April/May 2003.
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- 6 cup(s) torn romaine
- 2 cup(s) fresh broccoli florets
- 1 15-ounce can(s) whole baby corn, rinsed, drained and cut into 1/2-inch pieces
- 3 tablespoon(s) crumbled cooked bacon
- 1/2 cup(s) fat-free Caesar or Italian salad dressing
- In a large salad bowl, combine the romaine, broccoli, corn and bacon. Drizzle with dressing; toss to coat.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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