"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ronier Salad Recipe

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This recipe for Ronier Salad, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nora Pett
Added: Sunday, June 1, 2008


2 bags ready to eat Hearts of Romaine salad
¼ - ½ c slivered almonds, toasted
½ - 1 c shredded Parmesan cheese
1 ½ c grape tomatoes, halved
¼ c crumbled bacon

1 package Good Seasons Italian salad dressing & recipe mix
lemon juice

Put all the ingredients except the dressing into a large serving bowl. Add dressing (to taste, you won’t use the entire amount) and toss well immediately before serving. This salad will not keep well once the dressing is added.

To make the dressing, follow the directions on the box/cruet substituting lemon juice instead of vinegar.




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