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Tossed Salad with Lemon Vinaigrette Recipe
Tossed Salad with Lemon Vinaigrette Recipe photo by Taste of Home

Tossed Salad with Lemon Vinaigrette Recipe

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4.5 1
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:21 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 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

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.

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

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.

Reviews for Tossed Salad with Lemon Vinaigrette(1)

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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.

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