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Tossed Salad with Lemon Vinaigrette Recipe

Tossed Salad with Lemon Vinaigrette Recipe photo by Taste of Home

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"I often take this dressed-up Caesar salad to church functions or family reunions. Its interesting blend of flavors is a hit with everyone, so I always come home with an empty bowl. —Teresa Otto, Hartwell, Georgia

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Tossed Salad with Lemon Vinaigrette Recipe

Prep/Total Time: 25 min.

Yield: 21 Servings

25 25

Ingredients

1 bunch romaine, torn
1 medium head iceberg lettuce, torn
10 Wright® Brand Bacon strips, cooked and crumbled

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2 cups cherry tomatoes, halved
1 cup slivered almonds
1 cup shredded Parmesan cheese
1 cup salad croutons
VINAIGRETTE:
3 tablespoons lemon juice
3 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil

Directions

In a large salad bowl, combine the first seven ingredients. In a small bowl, combine the lemon juice, grated Parmesan cheese, garlic, salt and pepper. Gradually whisk in oil. Pour over salad; toss to coat. Serve immediately. Yield: 21 servings.

Nutritional Facts 3/4 cup equals 142 calories, 12 g fat (2 g saturated fat), 7 mg cholesterol, 217 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Tossed Salad with Lemon Vinaigrette in Taste of Home April/May 2008, p39

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Tossed Salad with Lemon Vinaigrette

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(1-1) of 1 reviews

Reviewed on Feb. 05, 2013 by bwissing

I made this for a church supper. I had many requests for the recipe. I did serve the dressing on the side plus had some otheer choices. I'm making a double recipe for our lasagna meal at our next church supper. Yum.