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A salad with chopped lettuce, tomatoes, croutons, and shaved parmesan is served on a Georgia-shaped ceramic plate. It rests on a blue and white cloth, with canned cowboy candy nearby for added zest and some pita chips within reach.

Original Green Jacket Salad

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Green Jacket Salad is a crisp lettuce salad inspired by the famous Green Jacket Restaurant in Augusta, Georgia. Fresh greens, tomatoes, crunchy pita chips, and a tangy herb vinaigrette make this simple salad a Masters favorite.
Course Side
Cuisine American
Keyword copycat, masters golf tourament, salad
Prep Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 187
Author Gina Dickson

Equipment

Ingredients

Green Jacket 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 ( I like to use Stacy's chips)
  • 1/4 cup parmesan cheese freshly grated to topping

Green Jacket Salad Dressing

  • 4 teaspoons parsley fresh, finely chopped
  • 4 green onions finly sliced from the white part all the way up to the top of the green
  • 1/4 cup olive oil extra virgin
  • 1/4 cup red wine vinegar
  • 1 teaspoon season salt I like Lawrys for this recipe
  • 2 teaspoon oregano dried

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.
    4 teaspoons parsley
    Chopped cilantro and green onions rest on a white cutting board, ideal for preparing a canned cowboy candy recipe. Red-handled scissors lie nearby, ready for action. The backdrop is a textured yellow surface, adding vibrant contrast to this culinary scene.
  • Wash the onions and trim off the roots. Dice the white and green parts of the onion. Add to jar.
    4 green onions
  • Pour olive oil, red wine vinegar, season salt, and dried oregano into the jar.
    4 teaspoons parsley, 1/4 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon season salt, 2 teaspoon oregano
    Chopped cilantro and green onions rest on a cutting board beside a small container of red sauce, hinting at a canned cowboy candy recipe. Below, two white bowls brim with dried herbs and a seasoning mix, all set against a vibrant yellow background.
  • Screw on a tight-fitting lid. Shake until all ingredients are combined. Allow setting for about an hour so the flavors infuse.
    An open blender cup filled with a mixture of chopped greens, herbs, and spices sits on a wooden cutting board. A green lid with a spout rests beside it, reminiscent of preparing ingredients for a canned cowboy candy recipe. The background is a yellow surface.

Salad

  • Wash and tear lettuce into bite-size pieces. Place in a large serving bowl
    3 cups Romaine lettuce, 3 cups leaf lettuce
  • Wash and dice tomatoes into nickel size pieces. Toss them into the serving bowl.
    1/2 cup tomatoes
  • 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.
    1/2 cup pita chips
  • Garnish with fresh grated parmesan.
    1/4 cup parmesan cheese

Notes

Make Ahead: The vinaigrette dressing can be made up to 24 hours ahead and stored in the refrigerator. Allow it to come to room temperature and shake well before tossing with the salad. For best texture, assemble the salad just before serving so the pita chips stay crisp.
Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 1 day. Keep in mind the pita chips will soften once dressed. If possible, store the dressing separately and add pita chips right before serving.
Authentic Flavor Tip: A mix of romaine and leaf lettuce gives the best texture and most closely matches the salad served at the original Green Jacket Restaurant in Augusta.

Nutrition

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
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