Back to Tossed Salad with Lemon Vinaigrette

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Tossed Salad with Lemon Vinaigrette Recipe

Tossed Salad with Lemon Vinaigrette Recipe

"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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:21 servings

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

  • 1. 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: 142 calories, 12g fat (2g saturated fat), 7mg cholesterol, 217mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 5g protein

Reviews for Tossed Salad with Lemon Vinaigrette

Sort By :
MY REVIEW
Reviewed Jul. 19, 2014

"This is so simple and I can't believe how delicious it was! I used thick cut peppered bacon from the meat department instead of pre packaged stuff and it was amazing. Will make it again very soon."

MY REVIEW
Reviewed Feb. 5, 2013

"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."

Loading Image