Green Jacket House Salad

• 1 tsp. Lawry's seasoned salt
• 1 Tbsp. Accent
• 1 Tbsp. oregano
• 1 Tbsp. parsley
• 3 Tbsp. tarragon vinegar
• 6 Tbsp. olive oil or vegetable oil
• pita bread
• chopped tomatoes (optional)
• 1 head lettuce, broken
• 2 to 3 green scallions, chopped
• Parmesan cheese
• lettuce (may be different kinds)
• onion (red or green)
• 1 small can small green peas
• Parmesan cheese
• croutons
• bacon bits
• mayonnaise
• sugar
• 8 oz. Swiss cheese, cut in small pieces
• salt and pepper
• celery
• carrots
• green peppers

1. Layer 1/3 of lettuce on bottom of salad bowl.
2. Put onion slices and then dot 3 tablespoons of mayonnaise.
3. Sprinkle 1 tablespoon sugar over that plus salt and pepper.
4. Then add any additional salad fixing you may want such as celery, green pepper, carrots, peas and Swiss cheese.
5. Repeat layers 3 times.
6. Top with bacon bits and refrigerate 1 to 3 hours.
7. When ready to serve, add croutons and sprinkle with Parmesan cheese.
8. Toss and enjoy!

salt, accent, oregano, parsley, tarragon vinegar, olive oil, pita bread, tomatoes, head lettuce, green scallions, parmesan cheese, onion, green peas, parmesan cheese, croutons, bacon bits, mayonnaise, sugar, swiss cheese, salt, celery, carrots, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343512 (may not work)