Contributed by Frances West; original from the Salt Lake Junior League Heritage cookbook of 1975
- Juice of 1 lemon
- 3 cloves of garlic, crushed
- 1 t. salt
- 1/2 teas pepper
- 3/4 cup vegetable oil
- 2 heads romaine lettuce torn into small pieces
- 2 cups cherry tomatoes, halved
- 1 cup coarsely grated Swiss Cheese
- 2/3 cup slivered almonds
- 1/3 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup croutons
Combine lemon juice, garlic. salt and pepper, beating continuously with a fork, slowly adding vegetable oil in a stream. Let stand three hours.
In a salad bowl, combine Romaine lettuce, tomatoes, Swiss cheese, and almonds.
Toss with dressing, Parmesan cheese, salt, and pepper. Garnish with croutons. Yield 8 large servings.
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