This recipe came from Elizabeth Gustafson. She was the Pastor’s wife at Paradise Valley Baptist Church where Gary and I were members. We did lots of cooking together and used this recipe many times for church events. It is one of the may memories I have from PVBC.
3/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
Combine ingedients in a far with a tight fitting lid. Cover, shake well and chill.
2 bundles Romaine lettuce, torn
2 cups chopped tomatoes
1 cup shredded Swiss cheese
2/3 cup almonds, slivered and toasted
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup croutons
In salad bowl, combine all ingredients. Shake chilled dressing, pour over salad and toss. Serve immediately. Serves 10
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