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That Good Salad

When a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, "Mom, please make 'that good salad.'" Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. —Betty Lamb, Orem, Utah
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    14 servings

Ingredients

  • 3/4 cup canola oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bunches (1 pound each) romaine, torn
  • 2 cups chopped tomatoes
  • 1 cup shredded Swiss cheese
  • 2/3 cup slivered almonds, toasted, optional
  • 1/2 cup grated Parmesan cheese
  • 8 bacon strips, cooked and crumbled
  • 1 cup Caesar salad croutons

Directions

  • In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.
  • In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon.
  • Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Test Kitchen Tips
  • Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Check out salad recipes ready in 30 minutes.
  • Nutrition Facts
    1 cup: 193 calories, 17g fat (4g saturated fat), 13mg cholesterol, 257mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 6g protein.