Romaine and Iceberg lettuce 1/2 cup slivered almonds 1/2 lb. sliced bacon 1 pt. cherry tomatoes 1/2 lb. Jarlsberg cheese (or mozzarella) 1/4 lb. Parmesan medium sized lemon large clove of garlic 3/4 cup vegetable oil
Toast the almonds at 300 degrees for 12-15 minutes or until golden. Cut bacon into 1â€³ pieces and saute in pan. Drain.
Squeeze 3 Tbl. lemon juice from the lemon. Combine this with crushed garlic. Beat with a whisk and add the oil slowly, whisking until well-blended.
Combine all ingredients and toss with the dressing. Enjoy!