The signs are up. The azaleas and dogwoods are in full bloom. That’s right, the tournament is a mere week away. In honor of the 2016 Masters, I’m sharing one of my favorite recipes—an Augusta staple—the Green Jacket Salad.
Green Jacket Salad
Serves: 4-6 people
½ cup vegetable oil
1/3 cup red wine vinegar
1 Roma tomato, diced
1 teaspoon Lawry’s seasoned salt
1 teaspoon dried oregano
¼ cup chopped green onion, about 1 onion (use lots of green top)
¼ cup chopped fresh parsley
2 12-oz bags prepared Iceberg and Romaine salad greens
1 pita bread, split in half, toasted and broken into bite-size pieces or Naked Brand Pita Chips
Parmesan cheese for garnish
Combine vegetable oil, vinegar, seasoned salt and oregano in a wooden salad bowl and mix with a flat bottom spoon. Add in green onion, tomato and parsley and continue to grind and stir until thoroughly mixed. Place greens and Pita chips and toss until well-coated.