Jenae’s Green Salad with Lemon Dressing

Jenae’s Green Salad with Lemon Dressing Jenae Westhoff

2 torn heads of Romaine Lettuce
2 cups tomatoes (Cherry, Roma) (I like tomatoes and so I had 4 cups)
1 cup grated Swiss Cheese
2/3 cup parmesan cheese
1/2 pkg crispy fried bacon, crumbled
2/3 cup slivered almonds

Dressing:
Juice from 1 lemon
(Sunday I used 4 Tbs. lemon juice but usually I use more like about 6 to 10 Tablespoons. I just like it extra lemony)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic salt or 1/4 tsp. powdered garlic
(I also like more garlic than this, about 1/2 tsp. powdered garlic but Sunday I think I only used 1/4 tsp. pwd. garlic)
3/4 cup canola oil
(can use Olive oil if you like that flavor but it is definitely stronger, I like it okay but my kids don't care for the olive oil taste)

Mix the dressing and pour on the salad right before serving. Toss and serve.