Green Jacket Salad
Cuisine: Salad
Serves: 8-10
A light vinaigrette tossed with crisp greens, tomatoes and green onions. This is my slightly amended version, sometimes I will substitute olive oil for the vegetable oil-- for health reasons. Traditionally, the parmesan is the grated or powdered variety. Also, the original recipe calls for toasted pita bread, but using pita chips makes this recipe a weeknight staple.
  • ½ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon dried oregano
  • 3 Romaine Hearts, Cleaned and Chopped
  • ½ cup of diced tomato
  • ½ cup chopped green onion, about 4 green onions
  • ¼ cup chopped fresh parsley
  • ¼ cup of grated Parmesan cheese, add more to taste
  • 2-3 handfuls of Stacy's Naked Pita Chips, broken into rough pieces
  • Cracked black pepper to taste
  1. Mix Oil, Vinegar, Seasoned Salt, and Oregano together in a jar with a tight-fitting lid. Shake until emulsified.
  2. Chop remaining ingredients except pita chips and mix in a large bowl.
  3. Toss with Dressing just before serving. (You may have dressing left over.)
Recipe by Happy Go Stuckey at