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Tomato Parmesan Salad Recipe

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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

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Tomato Parmesan Salad Recipe

Prep/Total Time: 15 min.

Yield: 14 Servings

15 15

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

In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside.
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.

Nutritional Facts 1 serving (1 each) equals 228 calories, 22 g fat (3 g saturated fat), 3 mg cholesterol, 76 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Tomato Parmesan Salad in Taste of Home August/September 1994, p19

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Reviews for Tomato Parmesan Salad (1)

Tomato Parmesan Salad

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Reviewed on Oct. 17, 2009 by Isolda

This is a big salad, but there's never any left when I serve it to my family of six. I always make it as the recipe states except once when I didn't have pimientos. My family noticed they were missing so now I make sure that I have a jar on hand.