Salad de Maison
Prep Time:
Cook Time:
20 Min
10 Min
Serves:
12 Servings
Level:
Beginner
If you want a simple and delicious salad to impress, this is it! My kids, who don’t always like salad, really enjoyed this salad. I don’t add all the dressing that this salad calls for because I really don’t think it needs it. It also keeps it a little healthier, but you can make it however you like. I have made this for a dinner party as well as for pot-lucks. It is always a winner.
Ingredients:
Dressing
Juice of 1/2 lemon
1 ½ cloves Garlic, minced
½ tsp. Salt
¼ tsp. fresh Ground Pepper
6 Tbl. Canola Oil
Salad
1 lb. Bacon, diced
2 heads Romaine Lettuce
2 c. Cherry Tomatoes, halved
1 c. coarsely grated Swiss Cheese
2/3 c. Slivered Almonds, toasted
1/3 c. Parmesan Cheese, grated
1 c. Croutons
Preparation:
Make Dressing
1. Juice 1 lemon. One lemon yield is about 3 Tbl juice. Add the Garlic, Salt, and the Ground Pepper. Beating continuously with a fork.
2. Beating continuously with a fork, add the Canola Oil.
3. Let the dressing refrigerate for 3 hours to let the flavors blend.
Prepare Other Ingredients
4. Sauté 1 lb. diced Bacon and set aside. If you want a shortcut, you can use bacon bites.
5. Toast the slivered almonds. Turn the stove on medium and place the slivered almonds in a frying pan. Do not add anything to them. Stir them constantly for 4-5 minutes until they are golden brown. They burn very easily so keep stirring them the entire time. Let them cool.
6. Coarsely grate the Swiss Cheese and the Parmesan Cheese.
7. In a large bowl combine the Romaine Lettuce torn into bite sized pieces, Grated Swiss cheese, Grated Parmesan Cheese, Toasted Almonds, Bacon and the Cherry Tomatoes.
8. Toss the salad with the dressing and garnish with croutons.
9. Serve and enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Click here for the salad bowl that I love and use.
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find:
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