Sensation salad is one of my favorites and you never see the dressing being sold. At the honey-do shower for my husband (when we were engaged) someone in the family brought a sensation salad and my husband just went nuts over it. He talked about that salad for DAYS. I made sure to get the recipe and honestly I forgot about it. Until Now.
We needed something to go with the jambalaya being served at my daughter’s birthday party so I thought a salad would be great. This dressing comes together in minutes and it makes A TON! It’s the perfect light dressing for a hot summer’s day. I served mine with peppers and olives on the side for whoever wanted some.
Recipe from: Diane Hebert
1 cup extra virgin olive oil
1 cup Crisco vegetable oil
5 tbsp lemon juice (fresh squeezed)
3 tbsp white vinegar
4 pods garlic, crushed, or 2 tsp bottled
1.5 tsp salt
grated parmesan cheese
Make dressing (will keep several weeks in the refrigerator).
Wash, tear and dry lettuce (use salad spinner). Put lettuce and parsley in a Ziploc bag until ready to use.
When ready to serve, sprinkle generously with cheese and add a small amount of dressing at a time, tossing to coat. You don’t want it coated too heavily! Mix well.
This dressing can season 4-5 heads of lettuce.