Bacon and Tomato Chop Salad with Lemon-Garlic Vinaigrette
Another delicious salad courtesy of Peggy!
1 lemon, squeezed
3 garlic cloves, crushed
3/4 cup salad oil
12 oz. bacon, cooked crispy and crumbled
2 romaine hearts, torn into small pieces
2 cups cherry tomatoes, halved
1 cup coarsely grated swiss or mozzarella cheese
2/3 cup slivered almonds, toasted
1/3 cup freshly grated parmesan cheese
1 cup croutons, optional
In a small bowl combine juice of lemon, garlic and salt & pepper to taste. Add salad oil. Stir and let stand for 3 hours.
In a skillet saute the bacon and drain on a paper towel. In a large salad bowl, combine romaine, tomatoes, cheeses, almonds and bacon. Toss with dressing and sprinkle with croutons if desired.