Green Jacket Salad

This is probably one of my favorite salads. Maybe because it originated in my hometown, Augusta, GA, and I have been eating it my whole life, or maybe because it just tastes so light and refreshing, but I love that it doesn’t have some dense heavy dressing, its just light and refreshing. Its typically best in the summer, but David and I are finally seeing the results of his tomato plants from the spring, more on that later! So we have been trying to use them up before they go bad, and this was the perfect use, since you actually use mashed up tomatoes to make the dressing for the salad. I don’t think that David was as big a fan as I was, it is a pretty simple salad, but to each his own! So, if you’re looking for a fresh new salad to try, I highly recommend this one, even if David prefers the old school simple salad.

 

Ingredients: 

  • 1/2 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 Roma tomato, diced
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon dried oregano
  • 1/4 cup chopped green onion, about 1 green onion
  • 1/4 cup chopped fresh parsley
  • 2 12-ounce bags prepared Iceberg and Romaine salad
  • 1 pita bread, split in half, toasted and broken into bite-sized pieces
  • Parmesan cheese, for garnish, optional

Instructions

Quarter the tomato and then mush it up with a fork so that it looks like this

Then, combine vegetable oil, vinegar, tomato, seasoned salt, oregano, green onion and parsley into the bowl and mix.

Place salad greens in a large bowl with dressing. Toss well.

We made our own pita chips, so we bought pita pockets and sprinkled olive oil and salt on them and baked them on 350 for about 10 or 15 minutes, or until they are brown and crispy.

After they are are done, break them up into small pieces, to use as crouton-esque things in your salad, homemade is so much better than buying them at the store!

Sprinkle the top of the salad with parmesan cheese and serve!

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