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That Good Salad

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That Good Salad
Prep Time:10 minutes
Salad Dressing Resting Time:15 minutes
Total Time:25 minutes

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.