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1. In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
2. Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
3. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.