Hearty Fall Salad
Hearty fall salad time – filled with crisp romaine lettuce, crunchy almond slivers, and juicy red grapes, this is a great salad for your upcoming Thanksgiving dinner. Okay, let’s check out the recipe!
Servings: 4 people
Ingredients
Salad
- 2 large romaine hearts
- 1/2 cup of chopped almonds
- 6 slices of chicken bacon
- 1 1/2 cup of quartered red grapes
- 1/2 cup of shredded swiss cheese
- 1/4 cup of shredded parmesan cheese
Dressing
- 6 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 clove of minced garlic
- 1/2 teaspoon of dijon mustard
- 1 teaspoon of agave
- salt and pepper to taste
Instructions
- First, chop then wash the romaine hearts – you’re looking for bitesized pieces so the salad mixed well.
- Then, once the lettuce is drying, set it off to the side and toast the almond pieces. I toast them in a naked cast iron pan for about 5 minutes, tossing the pan ever so often and rarely taking my attention away from it. Burnt almonds aren’t very good!
- Up next, after setting the almonds to the side in a separate dish, I chop the bacon and then cook it in the cast iron pan. Usually the bacon has enough fat to cook itself, but if it needs a bit of help, add some butter or oil, whichever you use in your pan, to help the bacon along. You’re looking for crispy bacon bits.
- While the bacon is cooking, wash and quarter the grapes, and then shred the swiss ad parmesan cheese. Once the bacon is done, blot with a paper towel and set it aside.
- Combine all the dressing ingredients together in a jar and shake – then shake some more!
- Time to build the salad – in a large bowl add the romaine lettuce and top with the dressing. Toss well to ensure all the lettuce is well dressed.
- Then, grab a white dish and lay down the romaine lettuce, then top with the almonds, bacon, grapes, followed by the shredded cheeses. Give the salad a few light lifts and you’re all set – ready to eat!