East Port Salad
  • 2 Tbsp salad oil (I use grapeseed)
  • Salad
  • 1 clove crushed garlic or more to your taste
  • 2 roma tomatoes, cut
  • 1 lg. head romaine lettuce
  • 4 green onions, chopped,
  • ¼ c Romano or parmesan cheese shredded, NOT grated
  • ¼ c bacon bits
  • Dressing
  • 1/3 c salad oil
  • Juice of 1 lemon
  • ½ tsp Pepper
  • ½ tsp Italian spices
  1. Make dressing ahead and chill. In the bottom of a large salad bowl mix oil, garlic, and tomatoes. Layer lettuce, green onion, cheese and bacon into the bowl without mixing/tossing. Cover tightly with plastic wrap and refrigerate for 1-2 hours. Pour dressing over greens and toss just before serving.
Submitted by Kim Nagy