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Tomato Parmesan Salad

 Tomato Parmesan Salad
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
14 ServingsPrep/Total Time: 15 min.

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.