Salad with bacon, mushrooms and tomatoes

12 thin slices of cooked bacon

4 glass torn romaine lettuce leaves

16 thin slices of fresh tomato

230 g finely chopped mushrooms

4 tablespoons olive oil

3 tablespoons red wine vinegar

1/8 teaspoon sugar

salt, ground black pepper to taste

1/4 glass chopped green onions

Coarsely chop the bacon and set aside. In a large salad bowl, combine torn to pieces romaine lettuce, tomatoes and mushrooms. In a separate bowl, whisk together olive oil, sugar, vinegar, salt and pepper. Pour salad dressing and mix. Divide the lettuce on 4 servings, each serving sprinkle with bacon on top and green onions.