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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.

    Reviews

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    Average Rating:
    • ahmom
      Aug 11, 2020

      This was a great recipe. I did add a tsp of sugar to the dressing.

    • Kathy Thornton
      Jul 12, 2020

      Excellent salad, met with rave reviews when I served it, I will definitely make again.

    • robbrd
      Jul 10, 2020

      Kind of a basic salad and yet it is always a winner when I make it. When they learn this is the salad that will on the table with dinner, you may just hear a cheer of joy from my son.

    • tbodle15
      May 24, 2020

      My boys wouldn't eat lettuce salads of any kind until I made this.They polished it off and asked me to make more

    • Kelly
      May 19, 2020

      This salad is soooo Delicious and light Definitely perfect for summer ??

    • carolintx
      Jun 29, 2019

      Salad is fine but the dressing is seriously lacking. I made this as part of a meal for a crowd of 60 and most plates went to the trash with most of the salad untouched. Several thought it was missing vinegar and I have to agree. It was just a near flavorless oily dressing without it.

    • snker0521
      Jun 17, 2019

      We really liked this salad. Had to make a couple of substitutions. My daughter does not like Swiss cheese so we used an Italian blend and I had grape tomatoes in the fridge so we used them instead of chopping tomatoes. That said, even with the amount it made there wasn't any left after dinner. Next time, I will add some cooked chicken to it and serve it as dinner with some fresh rolls. But it will be made a lot in our home. Thanks.

    • vmac0512
      Jun 12, 2019

      I've made this salad, AT LEAST, 100 times!! I always use olive oil in place of the canola. I use grape tomatoes and sometimes I omit the croutons. Oh, and I use the package of 3 heads of romaine. I love this recipe because its tasty and it feeds a large number of people.

    • Sue Zappa
      May 24, 2019

      This recipe has been a family favorite since it first appeared in TOH in 1997. I was pregnant with our eighth baby

    • Robby1
      May 14, 2019

      This recipe takes salad to a whole new level!! Delicious!! I used Le Gruyere swiss and cherry tomatoes. Also didn't have canola oil so I used light tasting olive oil. Can't wait to make it again.