1 lg. head Romaine lettuce
1/2 lb. bacon, fried crisp
2 eggs, hard boiled
1-2 (8 oz.) pkg. Parmesan cheese, shredded
1/2 - l lb. box seasoned croutons
1 bottle Girard's Caesar Salad Dressing
Wash, dry and tear lettuce into small pieces. Fry bacon until crisp; tear into small pieces. Cook eggs until hard boiled; mash eggs with fork until crumbled. In large salad bowl, place a layer of lettuce, bacon, eggs, cheese, croutons and dressing. Continue layers until all ingredients are used. Option: in summer, add fresh, halved strawberries to salad for a sweet twist.
Christy Williams - Woodstock