Green Jacket Salad

by Karin Calloway
One week a year the town I call home turns into a completely different universe. There are golf lovers everywhere, changes in the traffic patterns and people dressed in chef’s clothes pushing buggies through the local supermarkets. One of those buggy pushers is me.

The rest of the year I love my home city, too. Augusta isn’t know for much besides the famed tournament but maybe we can begin being known for this: Green Jacket Salad.

The salad is unique to Augusta. Originally served in the Green Jacket restaurant, which was directly across the road from the Augusta National, the salad can now be found on the menu at Rae’s Coastal Cafe and Stonecrest Grill.

But you don’t have to come to Augusta to give this one a try. I’ve cracked the code and here’s the recipe. Enjoy!

Augusta’s Best Tossed Salad

  • 1/2 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 Roma tomato, diced
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon dried oregano
  • 1/4 cup chopped green onion, about 1 green onion
  • 1/4 cup chopped fresh parsley
  • 2 12-ounce bags prepared Iceberg and Romaine salad
  • 1 pita bread, split in half, toasted and broken into bite-sized pieces
  • Parmesan cheese, for garnish, optional

Combine vegetable oil, vinegar, tomato, seasoned salt, oregano, green onion and parsley in a jar or bowl. Shake or blend well. Place salad greens in a large bowl and add the pita chips and dressing. Toss well and serve. Sprinkle each serving with Parmesan cheese, if desired.

Makes 8 servings.
Green Jacket Salad

Related Recipe Categories
Soups and Salads