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A fabulous, garlicky salad that is a meal in itself. Used to eat it for Sunday dinner during summers when growing up. Now we have it at least weekly. Can be easily doubled/tripled, but don't double the dressing, gets too drippy.
1 head crispy Romaine lettuce
3 ripe tomatoes, seeded and chopped
1/2 pound bacon, cooked and crumbled
1 small package slivered almonds, toasted
1 cup shredded Swiss cheese
1/3 cup shredded Parmesan
3/4 cup olive oil
Juice of 1-2 lemons
Crushed garlic (I use 5-8 cloves)
How To Prepare:
I try to make up the dressing the morning of the day when I want to serve the salad, so the flavors have time to blend. I also like to do the bacon and the almonds ahead of time and leave them on a paper towel together so they're ready to just throw onto the salad when it's tossing time. If I'm taking the salad somewhere (I get asked to bring it to nearly every potluck that we have w/friends), I put the bacon/almonds into a paper lunch bag, the tomatoes into a plastic tupperware, the dressing into a small glass jar, and then the romaine and cheeses are already in the huge bowl. Right before serving, I mix it all together. Mmmmmmmmmmm. (Watch those almonds while they're toasting ... when they smell like popcorn and are turning color, take them out!)
Number of Servings:
Depends on the size - this would feed about 6 adults if it's a big head of Romaine
Carbs per serving - include all nutritional information if known:
No idea but can't be too many! I'd probably round up, say 7-8 per svg, but probably lower