Parmesan-Bacon Romaine Salad
1 (1 lb.) bag torn romaine lettuce
1 cup chopped ripe tomatoes
1/2 cup grated Parmesan cheese
1/3 cup slivered almonds, toasted*
4 bacon strips, cooked and crumbled (can use precooked or bacon bits, if you prefer)
1/2 cup salad croutons
**Favorite bottled Italian salad dressing
In a bowl, toss romaine, tomatoes, cheese, almonds and bacon. Pour on salad dressing, to taste. Toss. Add croutons and serve immediately.
*To toast almonds:
Place almonds in a shallow baking pan. Bake at 350 degrees about for 15 minutes or until almonds are lightly browned, stirring occasionally.
Place slivered almonds and 1 tablespoon butter in a 9-inch microwave-proof pie plate. Microwave on high, stirring every minute until brown, 4 to 5 minutes.
**You can use this homemade dressing, if you prefer:
½ cup vegetable oil
2 ½ tablespoons fresh lemon juice
1 large garlic clove, finely minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a container with a tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; shake well.