Ingredients
6 cups torn romaine2 cups fresh broccoli florets1 can (15 ounces) whole baby corn, rinsed, drained and cut into 1/2-inch pieces3 tablespoons crumbled cooked bacon1/2 cup fat-free Caesar or Italian salad dressing
Preparation
In a large salad bowl, combine the romaine, broccoli, corn and bacon. Drizzle with dressing; toss to coat.
