Taste of Home
Tomato Parmesan Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 14 servings.
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
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1-1/3 cups canola oil
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1 cup red wine vinegar
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2 garlic cloves, minced
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Salt and pepper to taste
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2 bunches romaine lettuce, torn
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1 head iceberg lettuce, torn
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2 small red onions, thinly sliced
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2 large tomatoes, diced
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1 jar (4 ounces) diced pimientos, drained
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2/3 cup shredded Parmesan cheese
Directions
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1.
In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside.
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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.
Nutrition Facts
1 each: 228 calories, 22g fat (3g saturated fat), 3mg cholesterol, 76mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 3g protein.
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