Tossed Salad with Lemon Vinaigrette
"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, Georgia21 ServingsPrep/Total Time: 25 min.
Ingredients
- 1 bunch romaine, torn
- 1 medium head iceberg lettuce, torn
- 10 bacon strips, cooked and crumbled
- 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.
Nutrition Facts: 3/4 cup equals 142 calories, 12 g fat (2 g saturated fat), 7 mg cholesterol, 217 mg sodium,