This everyday Romaine Salad Recipe has been a go-to around here for years. It has all the basics - juicy tomatoes, crunchy croutons, and creamy cheese - but what makes it great for any day are the little upgrades: crispy bacon and toasted almonds.
It is versatile enough to go with most main dishes, from steak to Italian food, and with a couple shortcut options you can have it ready in just minutes. Plus the simple 5 ingredient dressing will have you scraping the bowl clean. It's one of our favorite Vegetable Side Dish Recipes we make on repeat!
I've been serving salads to my family for well over 30 years, and here is what I have learned: most people don't dislike salad - they dislike boring salad. Many years ago I fell into the trap of bagged iceberg with a bottle of dressing. The family grew tired of this combination.
Luckily, I realized, after serving this gem, that everyone loves a salad with the right flavor balance, texture and dressing that adds freshness.
Over time, this recipe has been refined by adjusting the ratio of ingredients in both the salad and the dressing, but what has remained is that people eat it all up every time it is served.
Check out our other exciting salad recipes or our step-by-step instructions for the simple salad dressing (a very light lemon vinaigrette) we use on this romaine salad.
Why this recipe is great
- Goes with everything! From steak to chicken to pork this salad is a great complement.
- Quick! Especially when choosing the shortcut options, this can be made in 10 minutes.
- Crowd pleaser! Ever time I serve this the whole bowl gets emptied out!
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Everyday romaine salad ingredients
With only 10 minutes of hands-on time this salad can be whipped together.
- Lettuce: Romaine hearts are the winner here because they are crisp and tender! Iceberg is too watery and mixed greens don't have enough crunch.
- Tomatoes: We have tried all kinds of tomatoes and by far the best ones are super sweet cherry tomatoes. However, any good tomato you have access to will work.
- Almonds: The nuttiness and subtle crunch of almonds brings great texture.
- Bacon: Nothing beats thick-sliced bacon cooked until it is crispy for that smokey, salty bite.
- Croutons: Homemade is great if you've got day-old bread lying around, but a really good store-bought crouton does the trick as well.
- Cheese: Both creamy Swiss cheese and salty parmesan take the flavor up several notches.
- Dressing ingredients: Whisk together light olive oil, lemon juice, minced garlic, dijon mustard, honey, and salt and pepper mix up in 3 minutes for a quick dressing.
Helpful kitchen tools
How to make romaine salad
Place all the dressing ingredients in a bowl and whisk until combined. Alternatively, you can put all the ingredients in a jar and shake vigorously until it is well mixed.
To toast the almonds: Into a 350 degree oven place the slivered almonds on a sheet pan and toast for 5-8 minutes or until just turning light golden brown and beginning to smell.
Increase the oven to 400 degrees and place bacon in the oven until crispy - about 15-20 minutes as described in this oven-baked bacon recipe. You want the bacon to be crispy without being overcooked.
To assemble the salad, place the lettuce down in a large bowl. Layer on the sliced tomatoes, chopped bacon, almonds, parmesan, Swiss cheese, and croutons. Drizzle on the dressing to taste and mix. Split into serving bowls with extra dressing if desired.
Hint: Mixing the simple romaine salad with the dressing in a large bowl before serving is a restaurant trick that makes sure each and every part of the salad is equally coated and delicious. This is our favorite tip for the best salad experience.
Try these variations
- Nothing is the same as romaine, but butter lettuce or green leaf lettuce are close.
- Provolone cheese works in place of the Swiss cheese.
- Crispy prosciutto as a swap for the bacon.
- Gold tomatoes or grape tomatoes are delicious.
- For a tangier options this red wine vinegar dressing would be great!
What to serve with
This is the kind of everyday salad that goes with just about anything.
How to store
Once the salad is dressed, it doesn't hold well. But the components can be stored separately. If we are not eating in one setting, I keep the bacon, cheeses, lettuce, and sliced tomatoes in the fridge along with the jar of dressing. The almonds and croutons can be stored in the pantry.
FAQs
The best way to prep romaine is to rinse the heads in cold water. This will ensure crisp romaine when it is time to serve. Dry thoroughly by using clean towels or spinning in this salad spinner. Once dry remove the ribs, then stack the leaves together and cut into bite-size pieces.
Romaine stays the crispiest when stored in the refrigerator in an airtight container with a paper towel to catch any condensation.
This salad can be made up to 24 hours ahead, but it should not be dressed until right before serving. Cut the lettuce and tomatoes, shred the cheeses, cook and chop the bacon, and mix together the dressing. Store all those ingredients separately in the refrigerator. Toast the almonds and store them at room temperature.
Tips & tricks
- Chop the lettuce into uniform bite-sized pieces for the best texture.
- To make the salad even easier, feel free to use already toasted almonds and store-bought bacon bits.
- For the best overall flavor, toss the salad with the dressing in a big bowl before serving. It is a restaurant trick that makes all the difference.
More side salad recipes
Looking for other recipes like this? Try these:
Recipe
Everyday Romaine Salad Recipe (Amazing Dressing!)
Ingredients
Dressing
- ¾ cup light olive oil
- ⅓ cup fresh lemon juice
- 2 garlic cloves minced
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper to taste
Salad
- ½ cup slivered almonds
- 4 ounces thick-sliced bacon about 4 slices
- 1-2 romaine hearts, chopped about 8 cups
- 1 cup cherry tomatoes
- ¼ cup swiss cheese shredded
- 1 cup croutons
- ⅓ cup parmesan shredded
Instructions
- Combine dressing ingredients in a jar and shake vigorously. Store in the fridge until ready to use.¾ cup light olive oil, ⅓ cup fresh lemon juice, 2 garlic cloves, 1 teaspoon dijon mustard, 1 tablespoon honey, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper
- Turn oven to 350 degrees. Place almonds on a sheet pan and toast almonds for 5-8 minutes or until just turning light golden brown and beginning to smell.½ cup slivered almonds
- Increase temperature to 400 degrees and bake bacon until crispy. Time will vary depending on the thickness of the bacon. For step-by-step instructions on how to bake bacon. Once crispy, drain on a paper towel, and then chop.4 ounces thick-sliced bacon
- Start by layering the lettuce in the bottom of a large serving bowl. Add all the other ingredients on top - leave the Parmesan out for now. Pour just enough dressing to lightly coat everything, without making it soggy.1-2 romaine hearts, chopped, 1 cup cherry tomatoes , ¼ cup swiss cheese, 1 cup croutons
- Once the salad is dressed, sprinkle the Parmesan on top and give it a gentle toss.⅓ cup parmesan
Notes
- Chop the lettuce into uniform bite-sized pieces for the best texture.
- To make the salad even easier, feel free to use already toasted almonds and store-bought bacon bits.
- For the nest flavor, toss the salad with the dressing in a big bowl before serving. It is a restaurant trick that makes all the difference.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
Such a simple yet flavorful side that goes with almost anything!