Ingredients
1cupalmonds,slivered
10ozbacon,sliced
3large romaine hearts,chopped into bite size pieces
1pintgrape tomatoes,halved
1cupswiss cheese,(4 oz), shredded
½cupparmesan cheese,finely shredded
1½cupscroutons
¾cuplight olive oil
¼cupfresh lemon juice
2clovesgarlic,minced
1tspdijon mustard
1½tsphoney
¾tspsalt,or to taste
½tspfreshly ground black pepper,to taste
Preparation
Add olive oil, lemon juice, garlic, dijon and honey to a jar. Add salt and pepper. Cover and seal with lid, and shake to blend.
If needed, stir up honey if it sticks to the bottom of the jar. Chill in the refrigerator while preparing the rest of the recipe.
Preheat oven to 350 degrees F. Spread almonds into an even layer on a small baking sheet.
Bake in preheated oven for about 6 to 10 minutes, until just lightly golden brown, tossing once halfway through toasting. Remove from oven, set aside to cool.
Increase oven temperature to 400 degrees F. Line a rimmed 18×13-inch baking sheet with aluminum foil.
Place bacon strips on baking sheet in a single layer. Bake in preheated oven for about 13 to 18 minutes, until browned and nearly crisp (time will vary based on thickness of bacon).
Transfer bacon to a plate lined with paper towels and let cool. Once cool, chop bacon into small pieces.
Rinse lettuce under cold water and run though a salad spinner in batches to dry well. Add lettuce to a large serving bowl.
Add in almonds, bacon, tomatoes, Swiss cheese, and parmesan cheese.
Shake dressing again then pour over salad, toss salad then add croutons and toss again. Serve immediately.
