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This iconic salad has a tangy vinaigrette made with fresh and dried herbs, sliced green onions tossed with crisp greens, and tomatoes. Add crunchy pita chips and top with freshly ground parmesan. 

 It’s quick to make, and the light vinaigrette dressing can be prepared ahead and tossed at the dinner table. You will have a salad that is sure to become a family favorite.

green jacket salad on a plate with masters program next to it

What Is The Famous Green Jacket Salad?

Augusta, GA natives miss the Green Jacket Restaurant, but their Green Jacket Salad lives on. Growing up in Augusta, it was always a special treat to dine at Augusta’s Green Jacket Restaurant, located across the street from the main gate of the Augusta National Golf Club.

I remember the excitement of walking into the slightly dimmed rooms, which were permeated with the smell of steaks cooking on a grill. As a kid, I always thought it was fun to be handed their menu because it was in the shape of a golf bag full of clubs.

the green jacket salad on the menu of the green jacket resturant

Fresh linen tablecloths and napkins would greet you as you sat down at your table. The “Jacket,” we lovingly call the restaurant, was a master at cooking steaks. (no pun intended) Actually, everything on the menu was delicious, from the Green Jacket Steak Teriyaki to Tee to Green boneless sirloin.

All dinners included a trip to the 22-item salad bar, where you could also get the now-famous Green Jacket Salad.

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Why is it called the Green Jacket salad?

The restaurant was located across the street from Augusta National and took on the name of the most prestigious award in sports,The Masters‘ Green Jacket.

To locals, the restaurant’s salad was always a favorite. The Junior League of Augusta printed the recipe for the dressing in their Second Roundcookbook. From then on, it became a go-to recipe to take to parties and potlucks.

Ingredients Needed

This is a simple salad recipe to make. However, there are a few important tips to make it taste like the Green Jacket Restaurant’s salad.

green jacket ingredients for salad and dressing

Salad Ingredients

  • Lettuce: The Green Jacket restaurant served their salad with various lettuce leaves. I like to use Romain and leaf lettuce. 
  • Tomatoes: I suggest using diced Roma tomatoes or red cherry tomatoes for your salad. 
  • Pita Chips: The Green Jacket used pita chips instead of croutons in their salad. I believe they baked their own pita chips years ago; however, now it is easy to find bagged baked pita chips at your local grocery.
  • Parmesan Cheese: It’s best to use a good quality parmesan and grate it just before serving instead of the pre-shredded bag type.

Green Jacket Salad Dressing Ingredients

  • Olive Oil: Be sure you use a good quality extra virgin olive oil. You do not want a heavy, greasy salad dressing.
  • Red Wine Vinegar
  • Season Salt: You can use Lawry’s season salt or make your own Homemade Season Salt. The original recipe used Shoney’s Big Boy Season Salt.
  • Oregano: Only use dried oregano.
  • Parsley:  When making the dressing, use fresh, finely chopped parsley. If you use dried, it does not taste quite as good.
  • Green Onions: Diced very small using the white and green part of the onion.

Instructions For Making The Salad and Dressing

Dressing

  • Wash and chop fresh parsley. You could also use kitchen scissors to cut the parsley. Place it into a pint-size glass jar.
  • Wash the onions and trim off the roots. Dice the white and green parts of the onion. Add to jar.
  • Pour olive oil, red wine vinegar, season salt, and dried oregano into the jar.
  • Screw on a tight-fitting lid. Shake until all ingredients are combined. Allow setting for 20 minutes so the flavors infuse.

Salad

  1. Wash and tear lettuce into bite-size pieces. Place in a large serving bowl
  2. Wash and dice tomatoes into nickel-sized pieces. Toss them into the serving bowl.
  3. Shake dressing in jar and then pour over the salad. Toss to coat the lettuce.
  4. Crumble the pita chips into bite-sized pieces and toss them into the salad to coat the chips.
  5. Garnish with fresh grated parmesan.
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green jacket salad on a plate with masters program book next to it
4.67 from 3 ratings

Famous Green Jacket Salad Original Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
The famous Green Jacket Salad Original Recipe is sure to be a hole-in-one at your next party! It takes under 10 minutes to make this amazing salad that was served at the iconic Green Jacket Restaurant in Augusta, GA.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

Salad

  • 3 cups Romaine lettuce, washed and torn into biz-size pieces
  • 3 cups leaf lettuce, washed and torn into biz-size pieces
  • 1/2 cup tomatoes, Roma tomatoes, washed and diced into nickel size pieces
  • 1/2 cup pita chips, broken into bite-size pieces
  • 1/4 cup parmesan cheese, freshly grated to topping

Dressing

Instructions
 

Dressing

  • Wash and chop fresh parsley. You could also use kitchen scissors to cut the parsley. Place it into a pint-size glass jar.
  • Wash the onions and trim off the roots. Dice the white and green parts of the onion. Add to jar.
  • Pour olive oil, red wine vinegar, season salt, and dried oregano into the jar.
  • Screw on a tight-fitting lid. Shake until all ingredients are combined. Allow setting for 20 minutes so the flavors infuse.

Salad

  • Wash and tear lettuce into bite-size pieces. Place in a large serving bowl
  • Wash and dice tomatoes into nickel size pieces. Toss them into the serving bowl.
  • Shake dressing in jar and then pour over the salad. Toss to coat the lettuce.
  • Crumble the pita chips into bite sized pieces and toss them into the salad to coat the chips.
  • Garnish with fresh grated parmesan.

Notes

Making Green Jacket Salad Before A Party
The Green Jacket salad is great for serving at a Masters Watch Party. You can have this salad made ahead of time and then toss it just before serving.
  1. Wash and tear all your greens. Place them in a large serving bowl. Dice tomatoes and lay them across the top of the lettuce. Cover with plastic wrap and refrigerate for up to 6 hours.
  2. Make the salad dressing in a pint-size glass jar. Shake well and store in the refrigerator with a tight lid on for up to 2 days.
  3. When dinner is served, add pita chips to the salad and toss with dressing. Add a bit of shredded parmesan cheese on top and serve.
Serving: 1serving, Calories: 187kcal, Carbohydrates: 7g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.003g, Cholesterol: 4mg, Sodium: 735mg, Potassium: 235mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4993IU, Vitamin C: 7mg, Calcium: 121mg, Iron: 2mg
Cuisine: American
Course: Salad
Author: Gina Dickson

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