Dinner Party Salad recipe

6 servings

1/2 cup olive oil

1/2 cup vegetable oil

3 tablespoons lemon juice

1/2 tablespoon distilled white vinegar

3/4 teaspoon salt

2 cloves garlic, minced

1 tablespoon butter

1/2 cup sliced almonds

3 romaine hearts, chopped into bite size pieces

1 cup crumbled blue cheese

1 cup grated Romano cheese

Mix the olive oil, vegetable oil, lemon juice, vinegar, salt, and garlic in a bowl.

Refrigerate until ready to serve.

Melt the butter in a skillet over medium heat, and cook the almonds until lightly browned.

In a large bowl, toss the toasted almonds, lettuce, blue cheese, and Romano cheese.

Pour in dressing, and toss to coat.