1 large head romaine lettuce, washed
1 large baby spinach
1 cup chopped onion
1 cup white mushrooms, stems removed
1 cube chicken bouillon, liquid
Place romaine lettuce in large bowl; toss well.
Place spinach in large bowl of water. Cover with water; add mushrooms; remove stems. Place kale in large bowl. Sprinkle with pesto.
Heat grill/grate on medium/high heat. Brush lightly with water to cover. Add lettuce, mushrooms, chicken bouillon cubes, water and tomato sauce; mix well. Heat 1 to 1 1/2 minutes or until heated through. Add water to water mixture, cover. Increase heat to high; add turkey bacon and cheese.
Heat remaining sauce in medium skillet over medium low heat. Cover; heat. Cook 5 minutes or until cheese is melted. Garnish with fresh parsley!