Tomato Parmesan Salad

Name: Tomato Parmesan Salad
Prep time: 15 min
Total time: 15 min
Yield: 14 servings
Cuisine: Europe, Italian
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

Total Time Prep/Total Time: 15 min.

Yield 14 servings

Test Kitchen Approved

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

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.