Tossed Salad with Lemon Vinaigrette Recipe

4.5 2 3
Tossed Salad with Lemon Vinaigrette Recipe
Tossed Salad with Lemon Vinaigrette Recipe photo by Taste of Home
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Tossed Salad with Lemon Vinaigrette Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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
Recommended: 30 Fall Harvest Salads
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
21 servings
TOTAL TIME:
Prep/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, Parmesan cheese, garlic, salt and pepper. Gradually whisk in oil. Drizzle over salad and 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: 142 calories, 12g fat (2g saturated fat), 7mg cholesterol, 217mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 5g protein.

  • 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
  1. In a large salad bowl, combine the first seven ingredients. In a small bowl, combine the lemon juice, Parmesan cheese, garlic, salt and pepper. Gradually whisk in oil. Drizzle over salad and toss to coat. Serve immediately. Yield: 21 servings.
Originally published as Tossed Salad with Lemon Vinaigrette in Taste of Home April/May 2008, p39

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sls777 User ID: 6137319 177586
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
bwissing User ID: 5088752 104745
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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