1 head romaine lettuce
6 bacon strips, cooked crisp
1/2 cup grated Parmesan cheese
1 cup toasted pecans
1 cup grated Swiss cheese
Dressing:
1/2 cup olive oil
1 garlic clove, minced
1/4 tsp ground white pepper
1/4 cup balsamic vinegar
1/8 cup fresh lemon juice
Separate lettuce leaves and wash gently; pat dry with paper towels. Tear leaves into bite-size pieces and toss with the bacon, pecans, and cheeses.
Mix the salad ingredients together in a shaker bottle and pour over the salad just before serving.
Yield: 6 to 8
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