That Good Salad
Calling all salad lovers! This isn’t your average bowl of greens. “That Good Salad” is a family-favorite recipe that’s been passed down from my Grammy, guaranteed to satisfy every member of the crew.
The Secret’s in the Dressing:
The key to this salad’s magic lies in the flavorful homemade dressing. Made a day in advance for the best results, it’s a symphony of simple ingredients.
- 1 cup vegetable oil: The base of the dressing, providing a smooth texture.
- 1/2 lemon juice: Adds a touch of bright acidity that cuts through the richness.
- 2 heaping tablespoons jarred minced garlic: Convenience without sacrificing flavor.
- Salt and pepper to taste: Seasoning is essential to elevate all the ingredients.
- 1/4 cup grated Parmesan cheese: A salty, nutty punch that adds umami depth.
- (Optional) A touch of sugar: A hint of sweetness can balance the tanginess of the lemon juice.
Simply whisk everything together and let it meld in the refrigerator for 24 hours. The flavors will develop beautifully, creating a dressing that’s anything but ordinary.
Now, let’s talk about the salad itself! A bed of crisp romaine lettuce forms the base. Then comes the magic:
- Savory Bacon: Crisp, salty bacon crumbles add a satisfying textural contrast and smoky depth.
- Briny Black Olives: Halved or sliced black olives provide pops of salty goodness.
- Toasty Slivered Almonds: The nutty flavor and delightful crunch of toasted almonds take this salad to the next level.
- Juicy Tomato: Fresh, vibrant tomato chunks add a burst of sweetness and acidity.
- Creamy Mozzarella: Shredded mozzarella cheese provides a creamy counterpoint to the other textures and a touch of richness.
The Grand Finale:
To assemble your That Good Salad masterpiece, toss the romaine lettuce with the chilled dressing until evenly coated. Next, sprinkle on the remaining ingredients: bacon crumbles, black olives, toasted almonds, fresh tomato chunks, and shredded mozzarella cheese.
A Feast for the Senses:
That Good Salad is a flavor and texture explosion in every bite. The creamy dressing, crisp lettuce, salty bacon, briny olives, nutty almonds, juicy tomato, and gooey mozzarella come together in perfect harmony. It’s a salad that will leave everyone at the table wanting more. So ditch the boring side salads and give this family favorite a try! We guarantee it will become a new favorite in your household too.
That Good Salad
Print Recipe
Ingredients
For the Dressing (make 1 day ahead):
- 1 cup vegetable oil
- 1/2 lemon juiced
- 2 heaping tablespoons jarred minced garlic
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- Optional Pinch of sugar
For the Salad:
- 6 cups romaine lettuce chopped
- 1/2 pound bacon cooked and crumbled
- 1/2 can black olives halved or sliced
- 1/2 cup slivered almonds toasted
- 1 large tomato diced
- 1 cup shredded mozzarella cheese
- Croutons
Instructions
- Make the Dressing: In a small bowl, whisk together vegetable oil, lemon juice, garlic, salt, pepper, Parmesan cheese, and (optional) sugar. Cover and refrigerate for 24 hours (You can give it a shorter amount of time, but it tastes best the next day).
- Assemble the Salad: In a large bowl, combine the chopped romaine lettuce and chilled dressing. Toss to coat evenly.
- Add the Toppings: Sprinkle the salad with crumbled bacon, black olives, toasted almonds, diced tomato, and shredded mozzarella cheese.
- Serve and Enjoy! Toss everything together again and serve immediately.
Notes
- For a vegetarian option, omit the bacon.
- Feel free to adjust the amount of dressing to your liking.
- Leftover dressing can be stored in the refrigerator for up to a week.
- This salad is also delicious with other ingredients, such as grilled chicken, crumbled feta cheese.
