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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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The homemade oil and vinegar dressing is what makes this salad unique. Plus, it features two kinds of lettuce and garden-fresh tomatoes and onions. To save time, I make the dressing in advance and set it aside until supper.Michele Bently, Niceville, Florida Ingredients:
1-1/3 cups canola oil |
1 cup red wine vinegar |
2 garlic cloves, minced |
salt and pepper to taste |
2 bunches romaine lettuce, torn |
1 head iceberg lettuce, torn |
2 small red onions, thinly sliced |
2 large tomatoes, diced |
1 jar (4 ounces) diced pimientos, drained |
2/3 cup shredded parmesan cheese |
Directions:
1. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside.
2. In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon. Yield: 14 servings.
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