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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    14 servings

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.
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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Reviews

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Average Rating:
  • Isolda
    Oct 17, 2009

    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.