We had lived in Augusta for nearly three years before I discovered my salad soul-mate, which happens to be a long time local favorite.
The Green Jacket Salad, its namesake the Green Jacket Restaurant in Augusta– has been shared time and time again. It’s light, fresh and easy to throw together.
Here’s my slightly amended version of the recipe:
GREEN JACKET SALAD
1/2 cup vegetable oil (or olive oil, this makes it more healthy, but less traditional.)
1/3 cup red wine vinegar
1 tomato, diced
1 teaspoon Lawry’s seasoned salt
1 teaspoon dried oregano
1/4 cup chopped green onion, about 1-2 green onions
1/4 cup chopped fresh parsley
3 Romaine Hearts, Cleaned and Chopped
Two Handfuls of Stacy’s Naked Pita Chips, Broken in Bite Size Pieces. (You can make your own which would be great too!)
Parmesan cheese (we actually use grated (as in powdered) parmesan for this. It’s a bit of a retro ingredient, but it’s a slightly retro salad, so it works!
Mix Oil, Vinegar, Seasoned Salt and Oregano together. Chop remaining ingredients and mix in a large bowl. Toss with Dressing just before serving. Note: This makes A LOT of Salad, so only toss as much as you will eat, you may not need all the dressing.