Sarah's Salad

 This salad is a meal.  The recipe makes quite a large salad.  If we aren't serving the salad to a large group, I just mix small batches with the dressing as needed.  This way we can enjoy the salad for several days without a soggy salad situation. The name comes from a good friend that shared the recipe with me.  She calls it something else, but I just call it Sarah's Salad. 

Sarah’s Salad

4 cups spinach
1 head romaine lettuce
1 cup diced or cherry tomatoes
1 cup croutons
1 can black olives, sliced
¾ cup shredded Parmesan cheese
1 cup shredded Swiss cheese
1 cup salted, roasted almonds (Like Blue Diamond
6 slices crumbled bacon
Mix all ingredients. Toss with dressing immediately before serving.

Sarah’s Salad Dressing
½ cup olive oil
Juice of 1 lemon
Salt and pepper to taste
1 clove garlic, pressed
This dressing is better if made a day ahead. Keep refrigerated
until ready to toss with salad right before serving.


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