That Good Salad
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There’s just something about That Good Salad. This much-requested recipe has everything a good salad needs–fresh greens, crunchy nuts and croutons, a bright garlic dressing, and bacon, of course!
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I was standing in line at Carter’s doing a little Christmas shopping when I got a text from my husband: “I just cat-called a lady on the sidewalk outside Carter’s that I thought was you. I’m staying in the car.”
Well, that certainly explained why he hadn’t joined me inside yet. Being the gentleman that he was, he had dropped me off in front of the store 10 minutes earlier and gone to find parking. Unfortunately, as he circled back around the over-crowded parking lot, that same gentleman happened to spot a woman who looked shockingly like me (especially in our matching puffy, black, fur lined winter coats) and proceeded to let out an exuberant “owww owww!” in her general direction. When the woman turned to face him with an expression that was clearly annoyed (and clearly not me!), my husband shrank into the seat of his car and immediately signed up for the witness protection program.
When I got the text, I couldn’t help letting out a little yelp of laughter. I love that I’m married to a man who still wants to cat call his wife but is also genuinely mortified at the prospect of ever cat-calling a random stranger. He’s a good one.
We’re kicking off the new year with a salad. I know. I’m so basic. But guys, this isn’t one of those dumb salads you force yourself to eat because it’s good for you, and you made that pesky resolution to eat salad every day in 2017. There’s no “forcing” when it comes to this salad, only asking for seconds.
I got this recipe from my best friend, who brought it to a dinner party a few months ago. It was go good, I texted her immediately after she left, begging for the recipe. She texted me back a few minutes later with a picture of the recipe in her family’s cookbook. The title? “That Good Salad.” No other description needed.
Of course, I’m a food writer, so I feel the need to give you a little more description. Let’s start with the lettuce–a simple mixture of romaine and curly kale. I slice it into thin strips, which is ideal for soaking up dressing and giving you a fresh crunch in every bite.
Then there are the toppings–halved grape tomatoes, mozzarella and Parmesan cheese, toasty slivered almonds, crumbled bacon, and croutons. It’s all you ever needed in a salad–fresh, crunchy, creamy, and bacony. That’s like the four food groups of salad, right?
Everything is tossed in the easiest ever lemon garlic dressing. The dressing is bright, but subtle, hanging out in the background and letting all those amazing toppings shine. If I’m feeling feisty, I like to add an extra clove or two of garlic to the dressing for a big pop of flavor. One note about the croutons–I like to rough em up a bit so they’re in small crumbles instead of big honking squares. This evenly distributes the crunch factor and also keeps you from cutting the roof of your mouth on a giant crouton. Win-win.
This year, resolve to eat deliciously…and maybe to avoid cat calling people other than your spouse, too. Just a little word of advice from a guy I know.
If you’re looking for more salads that don’t feel like a chore, check out my Copycat Northstar Chopped Salad or Mason Jar Chicken Taco Salad!
Looking for a little Soup with your Salad? Check out this Fresh Tomato Soup with Basil for the perfect combination.
![This salad, known in our family only as That Good Salad, is the best combination of crunchy, fresh, bacony, cheesy goodnees!](https://neighborfoodblog.com/wp-content/uploads/2017/01/that-good-salad-2-200x200.jpg)
That Good Salad
Ingredients
Salad:
- 1 cup slivered almonds
- 8 strips bacon
- 1 head romaine lettuce
- 2 stalks curly kale (stems removed)
- 1 pint cherry tomatoes (halved)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 cup croutons (coarsely chopped)
Dressing:
- 1/4 cup lemon juice
- 2 - 3 cloves garlic (minced)
- 3/4 cup olive oil
- Salt and Pepper (to taste)
Instructions
- Add the bacon to a cold skillet and fry until crispy. Remove to a paper towel lined plate and allow to drain, then chop the bacon into small pieces.
- In a dry skillet, toast the slivered almonds for a few minutes, stirring often, until lightly browned and fragrant. Cool.
- Chop the kale and romaine into thin strips. In a bowl, toss together the cherry tomatoes, cheeses, croutons, nuts, and bacon.
- In a small bowl, whisk together the lemon juice and garlic. Pour the oil slowly into the mixture, whisking constantly. Season to taste with salt and pepper. Toss the salad with the dressing and serve.
Video
Notes
- Feel free to swap out toppings or use this dressing on your own favorite salad. You may come up with your own new recipe everyone asks for!
If I’m making the salad for a party where people may be eating at different times, should I keep the dressing on the side?
Yes, I recommend keeping the dressing on the side if you want the greens to stay crisp more than 1-2 hours.
I’m making this tomorrow for Christmas Eve. Can the dressing be made ahead of time? Can’t wait to try it!
Yes you definitely can! It’ll stay fine at room temp overnight. If you’re storing it for longer than that, toss it in the fridge.
I love this salad. It’s one of my favorites. Do you know how long would the salad dressing last in the refrigerator?
The dressing should last for 1-2 weeks. You’ll want to bring it up to room temp and shake well to reincorporate.
Do you store the leftover dressing in the fridge or can it be left out?
I store the dressing in the fridge if I’m not using it within 24 hours.
Best salad ever! I am a salad lover and this one is my favorite. Thank you for this recipe.
I made this for my work family this evening. We are licking our plates!!! Love all the ingredients. We skipped the kale and used Romaine and Red leaf lettuce. Thanks for sharing this. It’s a new favorite and I’m sharing!
I’m so glad you enjoyed the salad! Thanks for coming back to let me know!
Wow. I just found this comment after checking out the salad recipe. Really? Some feelings or opinions need to be kept private. Anywho, haven’t tried your recipe yet, but look forward to it. Thanks Courtney!
T.
Omg…i just wanted a recipe….not your life story. No one cares about all of that.