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SALAD DRESSING - lemon vinaigrette
Nb persons: 21
Yield:
Preparation time:
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| Ingredients | |
| 1 bunch | romaine, torn |
| 1 medium head | iceberg lettuce, torn |
| 10 | bacon strips, cooked and crumbled |
| 2 cups | cherry tomatoes, halved |
| 1 cup | slivered almonds |
| 1 cup | shredded Parmesan cheese |
| 1 cup | salad croutons |
| VINAIGRETTE: | |
| 3 tablespoons | lemon juice |
| 3 tablespoons | grated Parmesan cheese |
| 2 | garlic cloves, minced |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 2/3 cup | olive oil |
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Nutritional Facts
3/4 cup: 142 calories, 12g fat (2g saturated fat), 7mg cholesterol, 217mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 5g protein.
Directions
In a large salad bowl, combine the first seven ingredients. In a small bowl, combine the lemon juice, grated Parmesan cheese, garlic, salt and pepper. Gradually whisk in oil. Pour over salad; toss to coat. Serve immediately. Yield: 21 servings.
Originally published as Tossed Salad with Lemon Vinaigrette in Taste of Home April/May 2008, p39
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