Romaine with Swiss Cheese and Bacon Salad
A tossed salad of crisp romaine lettuce, tomatoes, Swiss and Parmesan cheeses, toasted almonds and bacon crumbles tossed in a lemon vinaigrette and garnished with croutons.
1/2 cup vegetable oil
2 1/2 tablespoons fresh lemon juice
1 large garlic clove, finely minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 bunch (1-pound) romaine lettuce, torn
1 cup chopped ripe tomatoes
1/2 cup (2-ounces) shredded Swiss cheese
1/3 cup slivered almonds, toasted*
1/4 cup freshly grated Parmesan cheese
4 bacon strips, cooked and crumbled
1/2 cup salad croutons
- In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.
- In a bowl, toss romaine, tomatoes, Swiss cheese, almonds, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.
Makes 6 servings.
*To toast almonds, place in a shallow baking pan. Bake at 350°F (175°C) for 15 minutes or until almonds are lightly browned, stirring occasionally. Cool.