Every April golfer’s look forward to the Master’s Tournament in Augusta, Georgia. The winner wears the historic green jacket and a good time is had by all.
I have never had the opportunity to visit Augusta…that’s on my bucket list!
A couple of years ago my friend, Marion, and her husband invited us for dinner. She prepared a “Green Jacket” salad, named after the restaurant that called this one of their signature menu items. The restaurant is closed but this recipe lives on. I loved it from first bite!
I found this recipe on-line via The Augusta Chronicle. I’m sharing it today as the tournament prepares to get underway. You may want to put it on your menu for the weekend festivities if you’re a golfer or you’re married to one! It’s easy to put together and so delicious! I bet it is traditionally served with fried chicken, macaroni and cheese or maybe one of my favorites, string beans! Whatever you decide….enjoy!
AUGUSTA’S BEST TOSSED SALAD
1/2 cup vegetable oil
1/3 cup red wine vinegar
1 Roma tomato, diced
1 teaspoon Lawryís 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-size pieces
Parmesan cheese, for garnish, optional
Combine vegetable oil, vinegar, tomato, seasoned salt, oregano, green onion and
parsley in a jar or bowl. Shake or blend well. Place salad greens in a large bowl and add the pita chips and dressing. Toss well and serve. Sprinkle each serving with Parmesan cheese, if desired.
Makes 8 servings.
2 Responses
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Marion Says:
Thanks Melissa!
I still serve this when guest come. Haven’t found anyone who doesn’t like it.
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Melissa Says:
I served it last night with some grilled chicken on top and there was NONE left! Guess it was a hit!
