Baby Corn Romaine Salad

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 6 cups torn romaine
• 2 cups broccoli florets
• 1 can (15 ounces) whole baby corn, rinsed, drained and cut into 1/2-inch pieces or 1 1/2 cups frozen corn, thawed
• 3 tablespoons crumbled cooked bacon
• 1/2 cup fat-free Caesar or Italian salad dressing

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large bowl, combine the romaine, broccoli, corn and bacon.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Drizzle with dressing and toss to coat. Serves 6.[/step-item]

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Originally Published in Reader's Digest