West Coast Salad
|Romaine head||1 Large (Or 2 Medium Ones)|
|Hard-cooked eggs||2 , chopped|
|Green onions||3 , finely minced|
|Canned tuna||7 Ounce (1 Can)|
|Wine vinegar||2 Tablespoon (Or More)|
Wash romaine, dry, and chill; break into pieces and put in a large bowl.
Add eggs, onions, and tuna broken into pieces.
Cook bacon until crisp; drain and crumble into bowl, reserving fat.
Add vinegar to bacon fat in same pan, also a few grindings of pepper.
Heat and pour over salad, mixing gently.
Add salt if necessary.
Makes 6 servings.