Salad · vegetable · vegetarian

Leann’s Special Salad

Let’s get this out of the way: I don’t know who Leann is.

I also don’t know why her salad is special.

This recipe comes from a 1987 cookbook I found in a local antique store that hails from Texas. I was looking for a light, refreshing salad to escape the 105 degree weather we’ve been having here in Oklahoma. Leann’s special salad stood out like a beacon in the cookbook.

It’s insanely simple: romaine & green leaf lettuce bed, Italian dressing, and a few other ingredients.

I think that’s what makes this salad recipe “special”. It’s so simple it can go with anything. Do you want to have it for lunch? Go for it. Do you want to pair it with dinner? It will work with just about any entree.

This is a great side salad recipe because it pairs with pork, beef, chicken, and pasta. Most people will like the ingredients, but you can sub things out to adapt to your guest’s preferences.

Leann, wherever you are, thank you for your “special” salad!

Leann's Special Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

A simple salad that pairs well with anything.


  • 1 bunch green leaf lettuce, chopped
  • 1 head romaine, chopped
  • 1 large avocado, sliced
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup sliced almonds, toasted
  • 1 (8 oz) package sliced mushrooms
  • 1 package Italian dressing mix, prepared as directed
  • Directions

    1. In a large bowl, toss together green leaf and romaine lettuce. Top with avocado slices, Parmesan cheese, almonds and mushrooms.
    2. Prepare dressing according to package instructions. Top salad with dressing and toss and serve.

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