Introduction

This vibrant salad combines crisp romaine, savory bacon, toasted almonds, and a tangy homemade dressing for a refreshing yet hearty dish. Perfect for a light lunch or as a flavorful side, it’s easy to prepare and satisfyingly delicious.

A white bowl filled with a fresh salad sits on a white marbled surface. The salad has a base layer of crisp green lettuce leaves with layers of small bright red cherry tomato halves scattered on top. There are golden brown croutons and small pieces of cooked crispy bacon mixed evenly throughout. Thin strands of pale yellow shredded cheese and light toasted almond slivers are sprinkled over the salad. A wooden spoon rests inside the bowl on the right side, partly covered by the salad. A woman's hand gently holds the spoon. The overall look is colorful, fresh, and textured. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup slivered almonds
10 oz bacon (about 10 slices)
3 large romaine hearts, chopped into bite-size pieces (from about 22 oz)
1 pint grape tomatoes, halved
1 cup (4 oz) shredded Swiss cheese
1/2 cup (1.4 oz) finely shredded Parmesan cheese
1 1/2 cups croutons
3/4 cup light olive oil
1/3 cup fresh lemon juice
2 garlic cloves, minced
1 tsp Dijon mustard
1 1/2 tsp honey
3/4 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste

Instructions

Step 1: Make the dressing by combining olive oil, lemon juice, minced garlic, Dijon mustard, and honey in a jar. Add salt and pepper, seal the jar, and shake well to blend. Chill the dressing in the refrigerator while you prepare the salad.
Step 2: Preheat the oven to 350°F (175°C). Spread the slivered almonds in an even layer on a baking sheet. Toast in the oven for 6 to 10 minutes until lightly golden, stirring halfway through. Remove and let cool.
Step 3: Increase oven temperature to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and arrange bacon slices in a single layer. Bake for 13 to 18 minutes until browned and nearly crisp. Remove bacon and transfer to paper towels to cool and drain. Once cooled, chop into small pieces.
Step 4: Rinse chopped romaine lettuce under cold water and dry thoroughly using a salad spinner or clean kitchen towel. Place the lettuce in a large serving bowl.
Step 5: Add toasted almonds, chopped bacon, halved grape tomatoes, Swiss cheese, and Parmesan cheese to the bowl. Shake the dressing again and pour over the salad. Toss gently to combine.
Step 6: Add croutons and toss once more. Serve the salad immediately for the best texture and flavor.

Tips & Variations

For extra crunch, use homemade garlic croutons or substitute with toasted bread cubes.
Swap Swiss cheese for sharp cheddar or Gouda to change the flavor profile.
If you prefer a lighter dressing, reduce the olive oil slightly and add a splash of water or white wine vinegar.
Use maple syrup instead of honey for a subtle sweetness variation.

Storage

Store leftover salad components separately for best results. Keep the dressing refrigerated in a sealed container for up to one week. Toss the salad just before serving to prevent sogginess. Prepared salad is best enjoyed fresh; refrigeration after tossing may cause the lettuce and croutons to become wilted.

How to Serve

A fresh salad is shown in a white bowl placed on a white marbled surface. The salad has multiple layers, starting with chopped green lettuce leaves at the bottom, followed by crispy reddish-brown bacon bits spread evenly on top. Bright red cherry tomato pieces and small green onion slices are scattered throughout. There are also small cubes of pale yellow cheese mixed in, adding a soft texture among the crunchier ingredients. The colors are vivid with a mix of green, red, and brown creating a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be prepared and refrigerated up to a week in advance. Just give it a good shake before using as the ingredients may settle.

How do I keep the salad from becoming soggy?

To prevent sogginess, keep the dressing separate until just before serving. Also, ensure the lettuce is thoroughly dry after washing, and add croutons last.