This salad, which was shared by Margaret Neilson, has become a favorite. She served it at Christmas and special occasions.
2-3 heads romaine lettuce (chopped)
1 c. cherry tomatoes
3/4 c. grated Swiss cheese
1/2 c. grated Parmesan cheese
1/2 lb. Bacon (fried, drained and chopped)
2 c. croutons
3/4 c. toasted sliced almonds
Dressing
1-2 lemons squeezed
3-4 cloves of garlic grated
1/2 tsp. black pepper
1 tsp. salt
1/4 c. vegetable or olive oil (add to above ingredients gradually while whipping with a fork, the dressing thickens)
Mom’s elaboration: Add chopped avocados, artichoke hearts or green onions.
Amanda's note: I have also made this with spinach (since I hate when romaine is not very green and leafy)
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