From Marlene Winter
Note: Very seldom any leftovers
Ingredients
¾ cup vegetable oil
¼ cup fresh lemon juice
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
2 bunches (1 pound each) romaine, torn
2 cups chopped tomatoes
1 cup (4 oz) shredded Swiss cheese
2/3 cup slivered almonds, toasted, optional
½ cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar salad croutons
Directions
In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately. Yield: 14 servings.
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