Description
This Crunchy Bacon & Almond Salad is a delightful combination of crispy bacon, toasted almonds, juicy tomatoes, and creamy cheeses tossed with fresh romaine lettuce and drizzled with a vibrant, homemade lemon dressing. It’s perfect as a hearty main dish or a refreshing side for any meal.
Ingredients
For the Salad:
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1 cup slivered almonds, toasted
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10 oz bacon (about 10 slices), cooked and chopped (Turkey or beef bacon for halal option)
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3 large romaine hearts, chopped into bite-sized pieces
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1 pint grape tomatoes, halved
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1 cup shredded Swiss cheese
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1/2 cup finely shredded Parmesan cheese
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1 1/2 cups croutons (Optional)
For the Lemon Dressing:
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3/4 cup light olive oil (or regular olive oil/vegetable oil)
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1/3 cup fresh lemon juice
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2 garlic cloves, minced
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1 tsp Dijon mustard
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1 1/2 tsp honey
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3/4 tsp salt (or to taste)
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1/2 tsp freshly ground black pepper
Instructions
Prepare the Dressing:
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In a jar or small bowl, combine olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
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Shake or whisk until well-emulsified. Refrigerate until ready to use.
Toast Almonds:
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Preheat oven to 350°F (175°C).
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Spread almonds on a baking sheet and bake for 6–10 minutes, tossing halfway through.
Cook Bacon:
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Increase oven temperature to 400°F (200°C).
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Arrange bacon on a foil-lined baking sheet.
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Bake for 13–18 minutes until crispy, then chop into small pieces.
Prepare the Lettuce:
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Rinse and dry romaine hearts thoroughly.
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Chop into bite-sized pieces and place in a large serving bowl.
Assemble the Salad:
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Add almonds, bacon, tomatoes, Swiss cheese, and Parmesan to the lettuce.
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Shake the dressing and pour over the salad. Toss well.
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Add croutons and toss once more.
Serve Immediately:
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Serve fresh to keep the lettuce crisp and enjoy!
Notes
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Use turkey or beef bacon for a halal-friendly option.
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Store dressing separately if making ahead.
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Freshly shredded cheese provides the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing & Baking
- Cuisine: American