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Notes
A Masters Week Tradition: The Green Jacket Salad

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.