My mother, whom I credit for sparking my love of cooking, came up with this salad after an old restaurant here in Ft. Worth named the Mac House. It uses iceberg lettuce, which isn't really healthy, but I love it's crisp taste. Not a weekly salad, but yummy alongside pasta or soufflé. I use a commercial dressing, but when you work, sometimes you need a shortcut. No one will ever know, have been asked for dressing recipe more times than I can count. A note on the sesame seeds and almonds. I toast a bunch at one time and keep them in recycled jars in the fridge. The untoasted nuts get frozen.
Head of iceberg lettuce, core and outer leaves removed, chopped
1/4 onion, roughly chopped
1/8 c. toasted, slivered almonds
2 Tbl toasted sesame seeds
1/4 c. Shredded Parmesan cheese
Fleur de sel (kosher salt works fine as well)
Combine all ingredients. Right before dressing, put on a pinch of salt.
Dressing:
Good Seasons Garlic herb dressing mix
Tarragon vinegar (if I'm out, I just sprinkle a pinch of dried tarragon into jar)
Canola oil
Mix dressing according to package directions. Enough dressing for at least two salads.
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