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When a friend shared this recipe, it had a fancy French name. Our children can never remember it, so they say, "Mom, please make 'that good salad'. Now our friends and neighbors request it for potluck dinners. —Betty Lamb, Orem, Utah
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Nutritional Facts 1 serving (1 cup) equals 193 calories, 17 g fat (4 g saturated fat), 13 mg cholesterol, 257 mg sodium, 5 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as That Good Salad in Taste of Home June/July 1997, p33
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Reviewed on Apr. 28, 2011 by note4lana
OMGoodness!!! NOM NOM NOM!!!!! This salad should be re-named as That AWESOME Salad! I made this for my ladies bunco group to accompany a casserole. Everyone raved about it! Rather than using romaine, I used red/green leaf and iceberg lettuces along with a little baby spinach - all fresh from the garden. Except for the lettuces, I prepared it as instructed. Some say the dressing is a little bland, but I found it light and fresh - it allows the salad flavors to *pop.* The only two things I perhaps would do differently would be to make the dressing a day in advance so the flavors can blend, and maybe add a little more garlic or use garlic salt.
OMGoodness!!! NOM NOM NOM!!!!!
This salad should be re-named as That AWESOME Salad! I made this for my ladies bunco group to accompany a casserole. Everyone raved about it! Rather than using romaine, I used red/green leaf and iceberg lettuces along with a little baby spinach - all fresh from the garden. Except for the lettuces, I prepared it as instructed. Some say the dressing is a little bland, but I found it light and fresh - it allows the salad flavors to *pop.* The only two things I perhaps would do differently would be to make the dressing a day in advance so the flavors can blend, and maybe add a little more garlic or use garlic salt.
Reviewed on Jan. 26, 2011 by mrumpz
In 1997, as a newlywed, I subscribed to Taste of Home magazine and came across this recipe. I still am expected to bring it to gatherings...that's how much my friends and family enjoy it! I use a five cheese Italian style blend instead of Swiss because of personal preference. Also, I add extra garlic and black pepper to the dressing while cutting down just a bit on the oil.
Reviewed on Jan. 23, 2011 by kbpaulson
Everyone loves this salad! The dressing tasted a little bland so I added a little extra salt. I've also made it many times without the bacon and it's just as yummy.
Reviewed on Dec. 30, 2010 by lramey
Great Salad!!! Everyone loves this when I make it!!!
Reviewed on Nov. 17, 2010 by dpurcell
Everyone just loved this salad and commented on how "fresh" the dressing was. I made the dressing the day ahead and it was so GOOD! I have had numerous request for this salad. Even my 11 year old son requested it for his birthday dinner! Yummy!!
Reviewed on Nov. 14, 2010 by lauriesmiles
The salad ingredients are wonderful but my family and I thought the dressing was bland, missing something. I'd make the salad again, but with a totally different dressing. This one hasn't any flavor to it, too plain for our taste
Reviewed on Jun. 30, 2010 by jlorluck
Fabulous salad...I've been asked to bring for 4th of July
Reviewed on May. 12, 2010 by Spiffy64
Very yummy...each ingredient complements the another ingredient! Just amazing...love it!
Reviewed on Apr. 29, 2010 by Kumquat77
Our whole family really like this. I have used mozz. cheese instead of the swiss, just because of preference, but other than that, no changes. Even the children liked it when small, and I am making it for a get together with them this week end. It is best not to make ahead as it gets soggy. Fresh is best! Thank you for sharing it. I could not remember which cook book,as it was awhile since I had made it, and the name stuck with us as it is That good salad!, so this was great to be able to look it up on-line. Thanks!
Reviewed on Feb. 15, 2010 by ziki01
One of the best salads I have ever had. A good salad to go with a heavy meal, light and delicious
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