from Family Circle magazine September 2007
1 pound thick sliced bacon
2 large heads romaine letuce, washed, dried and cut into bite-size pieces
3 large ripe tomatoes, cored and cut into bite-size pieces
1 cup mayonnaise
1 tsp. salt-free seasoning mix (such as Mrs. Dash)
~ Cook backon in a large skillet untill crispy. Drain on paper towels; crumble when cool.
~ Place half of the lettuce in a 14 to 16 cup salad or trifle bowl. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce. Press to compress ingredients.
~ Spread half of the salad dressing over the top. sprinkle with half of the seasoning mix. Repeat layering with remaining lettuce, tomato (reserving some for garnish), bacon and dressing. Sprinkle top with remaining seasoning and reserved tomato. Cover and refridgerate for at least 2 hours.