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The Best Salad Recipe

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★★★★★

4.8 from 77 reviews

A fresh and flavorful salad combining crunchy toasted almonds, crispy bacon, romaine lettuce, grape tomatoes, Swiss and parmesan cheeses, and crunchy croutons, all tossed in a zesty homemade lemon garlic dressing. This delightful salad is perfect as a light meal or side dish and emphasizes fresh ingredients with a satisfying blend of textures and tastes.

Ingredients

Scale

Salad Ingredients

  • 1 cup slivered almonds
  • 10 oz bacon (10 slices)
  • 3 large romaine hearts (chopped into bite size pieces, approx. 18 oz once chopped)
  • 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

Dressing Ingredients

  • 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, to taste

Instructions

  1. Make the dressing: In a jar, combine olive oil, lemon juice, minced garlic, Dijon mustard, and honey. Add salt and black pepper. Seal the jar with a lid and shake vigorously to blend all ingredients. Stir if honey sticks to the bottom. Place the dressing in the refrigerator while preparing the rest.
  2. Toast the almonds: Preheat the oven to 350°F (175°C). Spread slivered almonds evenly on a small baking sheet. Bake for about 6 to 10 minutes, tossing once halfway through, until the almonds are lightly golden. Remove and cool.
  3. Cook the bacon: Increase oven temperature to 400°F (200°C). Line a rimmed 18×13 inch baking sheet with aluminum foil. Arrange bacon strips in a single layer on the sheet. Bake for 13 to 18 minutes until browned and nearly crispy; they will crisp fully when cooled.
  4. Drain and chop bacon: Transfer cooked bacon to a paper-towel-lined plate to drain excess fat and cool. Once cooled, chop into small pieces.
  5. Prepare the salad base: Rinse the romaine lettuce thoroughly under cold water. Dry well using a salad spinner in batches. Place the chopped lettuce in a large serving bowl.
  6. Assemble the salad: Add toasted almonds, chopped bacon, halved tomatoes, shredded Swiss cheese, and Parmesan cheese to the lettuce. Shake dressing again, pour over the salad, and toss well. Add croutons last and toss gently. Serve immediately for optimal freshness and texture.

Notes

  • For extra flavor, consider adding freshly cracked black pepper or a sprinkle of smoked paprika.
  • The salad is best served immediately to keep the croutons crunchy and the bacon crisp.
  • Store leftover dressing in the refrigerator for up to 3 days; shake well before using.
  • To make this salad gluten free, substitute croutons with gluten-free croutons or omit them entirely.
  • Use high-quality fresh lemon juice and olive oil for the best tasting dressing.

Keywords: salad, bacon salad, romaine lettuce salad, almond salad, Swiss cheese salad, easy salad recipe, healthy salad, lemon dressing

Find it online: https://ricoloranz.com/the-best-salad-recipe/