Bacon Pomegranate Mushroom Salad

Serves

Ingredients

1 head Romaine lettuce (washed, broken into bite size pieces and spun dried or wicked in a tea towel.)
10 - 12 medium to large cremini mushrooms (wiped with a dampened paper towel and sliced)
2 Strips of lean bacon (fried just cooked enough to crumble)
Seeds from 1/4 of a medium to large Pomegranate
1 cup Buttermilk Cucumber Dressing


Cut the end off the Romaine lettuce and discard any tough outer leaves. Using a paring knife shave off the thickest part of the vein of the leaf. Break the leaf into bite-sized pieces. Wash and then spin in a lettuce spinner or drain and dry in paper towels. Wrap in a clean tea towel to wick away any moisture and crisp up the Romaine. Refrigerate for at least 10 minutes.

Cook the bacon; drain on paper towels. When cool, crumble. Set aside.

Cut the pomegranate into half and then cut one half in half again to make a quarter. Refrigerate all but one quarter of the pomegranate to use another day. To easily remove the seeds. Place the flesh side of the pomegranate into the palm of your hand and gently, but firmly hit the outer skin with a wooden or heavy spoon.

The seeds will fall out, but the white membrane will stay with the skin. A very fast way to seed a pomegranate.

Make the Buttermilk Cucumber Dressing.

Fill a salad bowl with the crisp Romaine lettuce, the crumbled bacon, Pomegranate seeds and the Cremini mushrooms. Toss with the Buttermilk Cucumber Dressing. Serve immediately.