In a large mixing bowl, toss together lettuce, Swiss cheese, Parmesan cheese, crumbled bacon, almonds and tomatoes, set aside.
In a blender combine vegetable oil, extra virgin olive oil, lemon juice, minced garlic, onion powder, pepper and salt. Blend on low speed for 15 seconds. Pour mixture over salad and toss to evenly coat. Fold in croutons. Serve immediately.
Homemade Croutons
Preheat oven to 300 degrees. Cut bread into slices about 1 inch thick, then cut into 1 inch cubes. Place diced bread on a cookie sheet and bake in preheated oven for 15 minutes. Remove from oven and pour toasted bread into a large mixing bowl.
In a separate mixing bowl, combine olive oil, parsley, basil, salt and pepper. Drizzle oil mixture over toasted bread. Toss to coat (I usually toss it for a few minutes to evenly coat). Return bread to cookie sheet and bake 15 - 18 minutes until golden. Remove from oven and allow to cool. Store in an airtight container.
Recipe source: adapted from the Lion House Restaurant