Tossed Salad with Lemon Vinaigrette Recipe
"I often take this dressed-up Caesar salad to church functions or family reunions. Its interesting blend of flavors is a hit with everyone, so I always come home with an empty bowl. —Teresa Otto, Hartwell, Georgia
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 21
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 cup slivered almonds
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 3 tablespoons lemon juice
- 3 tablespoons grated parmesan cheese
- 2 cups cherry tomatoes halved
- 2/3 cup olive oil
- vinaigrette:
- 1 cup shredded parmesan cheese
- 1 bunch romaine torn
- 1 medium head iceberg lettuce torn
- 10 bacon strips cooked and crumbled
- 1 cup salad croutons
- Carbohydrate 10.924767799598 g
- Cholesterol 12.2023809525494 mg
- Fat 12.2541477440091 g
- Fiber 1.9816771183373 g
- Protein 6.0366303924914 g
- Saturated Fat 3.34365947546642 g
- Serving Size 1 1 serving (81g)
- Sodium 260.200867829663 mg
- Sugar 8.94309068126068 g
- Trans Fat 0.99478732313603 g
- Calories 175 calories
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 Nutritional Facts 3/4 cup equals 142 calories, 12 g fat (2 g saturated fat), 7 mg cholesterol, 217 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
