1 large head green leaf or romaine lettuce 3 strips bacon, sliced ¼-inch (0.5 cm) 2 cloves garlic, minced ¼  cup (60 ml) red wine vinegar dressing 5  mushrooms, sliced #4 blade


Clean and dry greens in salad spinner or on paper towels, refrigerate covered with damp paper towels. Tear or cut greens prior to mixing with other ingredients

Cook bacon and garlic together in 8-inch Gourmet Skillet over medium-high heat. When done, remove from skillet with slotted spoon, drain on paper towels. Set skillet with drippings aside.

Just prior to serving, heat bacon drippings, deglaze pan with prepared dressing. Pour over mixed greens and mushrooms, toss well.