Print

The Best Salad Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

A fresh and flavorful salad combining crisp romaine, crunchy toasted almonds, savory baked bacon, juicy grape tomatoes, and a blend of Swiss and parmesan cheeses, all tossed in a tangy homemade lemon-garlic vinaigrette and finished with crunchy croutons. Perfect as a hearty side or light main dish.

Ingredients

Scale

Salad

  • 1 cup slivered almonds
  • 10 oz bacon (10 slices)
  • 3 large romaine hearts, chopped into bite size pieces (about 18 oz once chopped)
  • 1 pint grape tomatoes, halved
  • 1 cup (4 oz) shredded Swiss cheese
  • 1/2 cup (1.4 oz) finely shredded parmesan cheese
  • 1 1/2 cups croutons

Dressing

  • 3/4 cup light olive oil
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tsp dijon mustard
  • 1 1/2 tsp honey
  • 3/4 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper (to taste)

Instructions

  1. Make the dressing: Add olive oil, lemon juice, minced garlic, dijon mustard, and honey to a jar. Season with salt and pepper. Seal the jar with its lid and shake vigorously to blend all ingredients. Stir if honey sticks to the bottom. Chill in the refrigerator while preparing the rest of the salad.
  2. Toast the almonds: Preheat the oven to 350°F (175°C). Spread the slivered almonds evenly on a small baking sheet. Toast in the oven for 6 to 10 minutes, tossing halfway through, until the almonds are lightly golden. Remove from the oven and set aside to cool.
  3. Cook the bacon: Increase the oven temperature to 400°F (204°C). Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Lay the bacon strips in a single layer on the sheet. Bake for 13 to 18 minutes until the bacon is browned and nearly crisp; it will crisp fully as it cools. Remove the bacon and transfer to a plate lined with paper towels to cool and drain excess fat.
  4. Chop the bacon: Once the bacon is cool, chop it into small pieces suitable for adding to the salad.
  5. Prepare the salad base: Rinse the romaine lettuce under cold water and dry thoroughly using a salad spinner. Place the chopped lettuce in a large serving bowl.
  6. Assemble the salad: Add the cooled toasted almonds, chopped bacon, halved grape tomatoes, shredded Swiss cheese, and shredded parmesan cheese to the bowl with the lettuce. Shake the dressing once more and pour over the salad. Toss to coat evenly. Finally, add the croutons and toss lightly again. Serve immediately.

Notes

  • To prevent soggy salad, add croutons last just before serving.
  • If you prefer, bacon can be cooked on the stovetop but baking allows for even cooking and easy cleanup.
  • Adjust salt and pepper in the dressing to suit your taste.
  • Use fresh lemon juice for the best flavor in the dressing.
  • To toast almonds on the stovetop, use a dry skillet over medium heat, stirring frequently until golden.

Keywords: salad, bacon salad, romaine salad, toasted almonds, homemade dressing, easy salad recipe, lemon vinaigrette

Find it online: https://amayaharis.com/the-best-salad-recipe/