The best and easiest salad I have ever eaten!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix the olive oil, vegetable oil, lemon juice, vinegar, salt, and garlic in a bowl. Refrigerate until ready to serve.

    Advertisement
  • Melt the butter in a skillet over medium heat, and cook the almonds until lightly browned.

  • In a large bowl, toss the toasted almonds, lettuce, blue cheese, and Romano cheese. Pour in dressing, and toss to coat.

Nutrition Facts

551 calories; 54 g total fat; 43 mg cholesterol; 860 mg sodium. 5.2 g carbohydrates; 13.4 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/10/2005
Excellent recipe! Got rave reviews on this salad. However I used only 1/2 the amount of vegetable oil and twice the amount of vinegar. Also added some oregano and used a 3 cheese blend instead of plain Romano cheese. Read More
(16)

Most helpful critical review

Rating: 3 stars
12/08/2004
I reduced the recipe to make two servings. It was way too oily way too salty and just aaaggghhhh. No way I will make this again. It needs something to cut away some of the saltiness like mandarin oranges etc. Read More
(13)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2005
Excellent recipe! Got rave reviews on this salad. However I used only 1/2 the amount of vegetable oil and twice the amount of vinegar. Also added some oregano and used a 3 cheese blend instead of plain Romano cheese. Read More
(16)
Rating: 4 stars
05/10/2005
Excellent recipe! Got rave reviews on this salad. However I used only 1/2 the amount of vegetable oil and twice the amount of vinegar. Also added some oregano and used a 3 cheese blend instead of plain Romano cheese. Read More
(16)
Rating: 3 stars
12/07/2004
I reduced the recipe to make two servings. It was way too oily way too salty and just aaaggghhhh. No way I will make this again. It needs something to cut away some of the saltiness like mandarin oranges etc. Read More
(13)
Advertisement
Rating: 5 stars
01/03/2005
Very tasty combination of ingredients! I'm going to try it with some chicken added for a main dish salad. Read More
(12)
Rating: 4 stars
06/23/2007
This salad has a strong distinctive taste. On the recommendation of another reviewer I halved the oil but I didn't add anything else to replace the liquid- still had plenty to coat the salad. Instead of blue cheese and romano I used gorganzola and grated parmesean. I worried it would be to salty but didn't find this to be true. Thanks for a good recipe! Read More
(5)
Rating: 4 stars
01/27/2013
I liked the idea of this salad but I had to alter it for my elderly parents who won't eat anything remotely healthy unless it includes sugar butter and/or it's deep fried. So I made a simple 3:1 fruity vinaigrette with orange-infused olive oil and white balsamic cranberry/pear vinegar. Reduced amount of cheese to about 1/2 c gorgonzola and 1/2 c parmesan. Lightly used the vinaigrette. Tossed with a bit of S&P. Served with a bit of dried currants on top. It was quite tasty. Next time will try Spanish Olive oil with the vinegar lemon juice and garlic (yum!). Read More
(1)
Advertisement
Rating: 4 stars
10/10/2016
I got lots of good vibes from it and I added shredded carrots to it. Read More