3/4 cupe canola oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Prepare dressing by combining oil, lemon juice, garlic, salt and pepper. Mix well and refrigeratre until ready to use.
Salad
2 bunches Romaine lettuce
2 cupes diced tomatoes (optional)
6 strips bacon, cooked and crumbled
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
2/3 cup silvered almonds, toasted
1 cup Caesar-style croutons
Rinse, dry and tear lettuce leaves, placing them into a large bowl. Add tomatoes, crumbled bacon, cheeses, almonds and croutons. Toss well. Add dressing just before serving Serves 8 to 10.
Additional recipe tip: substitute a mixture of Romaine lettuce and fresh baby spinach if you prefer. I also keep cooked bacon in the freezer and take out as needed.
2 bunches Romaine lettuce
2 cupes diced tomatoes (optional)
6 strips bacon, cooked and crumbled
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
2/3 cup silvered almonds, toasted
1 cup Caesar-style croutons
Rinse, dry and tear lettuce leaves, placing them into a large bowl. Add tomatoes, crumbled bacon, cheeses, almonds and croutons. Toss well. Add dressing just before serving Serves 8 to 10.
Additional recipe tip: substitute a mixture of Romaine lettuce and fresh baby spinach if you prefer. I also keep cooked bacon in the freezer and take out as needed.
No comments:
Post a Comment