As most of you are aware, this is Masters Week, a very grand occasion in the Garden City. Most, if not all, of Augusta's traditions are related in some way to The Augusta National Golf Course and Masters Golf Tournament. And the city is ALIVE this week, in a way that is unique to this city and this particular event. In spite of all the traffic and increased police presence (I swear I am a cop / radar magnet, in spite of the fact that I drive a black KIA!), it is fun to be a part of all the excitement. Join me in celebrating, if you wish, and make a Green Jacket Salad, named for a famous restaurant that used to be across from the Augusta National Golf Course - this was their house salad. It's an old Augusta favorite. Hope you enjoy making it - we had it with our Mahi Mahi and couscous for dinner last night.
Green Jacket Salad
1 tsp. oregano
1 tsp. Lawry's seasoned salt
1 tsp. Accent (this is basically MSG, and I leave it out and just add a little more seasoning salt)
1/4 cup olive oil
1/4 cup vinegar (red wine or balsamic)
1 large, chopped tomato
1/4 cup chopped parsley
1/4 cup chopped, green onions
Parmesan cheese, grated
One head of lettuce or your favorite bagged lettuce (I use mixed greens)
- Combine first 5 ingredients. Add tomato, parsley and onions. (I usually just put the tomatoes in the lettuce instead--the other mixture seems to keep longer without the tomatoes in it.)
- Toss over one head of torn lettuce--or just toss enough of the topping with the amount of lettuce you want to use.
- Sprinkle with parmesan cheese and serve with pita chips (made from baking torn pita bread in oven at 300 degrees 10 minutes or until crisp. (I use whole wheat or oat bran pita bread.)