This is a link to Rachel Ray's visit to Little Rock shown on Food TV last week.

DOE'S HOUSE SALAD

6 heads iceberg lettuce, cleaned, cored and torn into large, bite size pieces
2 medium tomatoes, chopped
1 cup chopped red onion
1 1/3 cups salad oil
2/3 cup olive oil
1 cup lemon juice
6 tablespoons minced garlic
2 teaspoons salt

Place the lettuce, tomatoes, and onion in a large mixing bowl.

In a separate container, combine the salad oil and olive oil.

Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss.

Serve immediately or within 15 minutes to ensure lettuce remains crisp.

Makes about 20 servings
Recipe courtesy Doe Eldridge
Source: Food TV Network
Show: Rachael Ray's Tasty TravelsEpisode: Little Rock