Yield: 14 Servings
|¾ cup||Vegetable oil|
|¼ cup||Fresh lemon juice|
|2 \N||Cloves garlic; minced|
|2 bunches||(1 pound each) romaine; torn|
|2 cups||Tomatoes; chopped|
|1 cup||Swiss cheese; shredded|
|⅔ cup||Slivered almonds; toasted, optional|
|½ cup||Parmesan cheese; grated|
|8 \N||Strips bacon; cooked and crumbled|
|1 cup||Caesar salad croutons|
In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired , Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.
Yield: 14 servings.
NOTES : "When a friend shared this recipe, it had a fancy French name. Our children can never remember it, so they say, 'Mom, please make that "that good salad"'. Now our friends and neighbors request it for potluck dinners." Submitted by Betty Lamb, Orem, Utah.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #688 by NGavlak@... on Jul 23, 1997