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Green Jacket Salad Recipe

February 18, 2014

Courtesy of SarahThompson photography

By Nikki Daniel

(Editor’s note: The dinner table is a wonderful time for fellowship and enjoying our families. We know that finding trusted and delicious  recipes can be time consuming and so every now and then we hope to help by providing a recipe here. And let’s face it, we like to eat!)

This recipe became famous in Augusta, Georgia when it was served for many years at the Green Jacket restaurant.  The Green Jacket was located directly across from the Augusta National Golf Club where the Master’s Golf Tournament is played every year.  The winner of this world-famous golf tournament receives a Green Jacket, thus the restaurant and salad names.  The recipe was a house secret for many years. However, since the restaurant is no longer in business, the recipe has gotten around town.  Our family gobbles up this salad every Thanksgiving and Christmas, in addition to the many times we simply crave it on regular days. I now present to you the best-kept secret in all of Georgia!


1 bag Italian lettuce (Iceberg may be substituted)
1 pint grape tomatoes
1 bunch green onions
4 teaspoons fresh chives (dried can be used if fresh are not available)

4 teaspoons dried parsley
1 teaspoon dried oregano
2 teaspoons season salt
1 teaspoon Accent salt

¼ cup red wine vinegar
4 teaspoons olive oil

1/2 cup crumbled pita chips (bagel chips can be substituted)

SERVES 4-6 pre-dinner salads

Half grape tomatoes, set aside in bowl. Chop green onions and chives. Add to tomatoes. Combine dry spices (parsley, oregano, season salt, and accent salt) in container with lid or ziplock baggie and shake to mix well.   Combine red wine vinegar and olive oil in small bowl and set aside.

Pour lettuce into a large bowl.  Shake dry spices on top of lettuce.  Give the salad a little toss. Pour tomato mixture on top of the salad.  Pour dressing on top of the tomato mixture. Mix well with tongs or dry hands.  Sprinkle pita chips on top of mixed salad.  Serve immediately.

*Do not mix until ready to serve as this salad can get soggy.
*When mixing salad, tomatoes will fall to the bottom.  Finish mixing by bringing them back to the top.

Photo by Sarah Thompson of


Nikki Daniel is a pastor’s wife from Augusta, Georgia. Her husband has been the pastor at BereaBaptistChurch  for over ten years. She has two fun-loving boys, Noah Spurgeon (4) and Isaiah Newton (3).  She enjoys working from home as a freelance writer and graphic designer. Nikki graduated with a BA in Advertising from the University of Houston and a MATS degree from Southern Seminary.



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