Recipe From Josephine Street Cafe

This recipe makes a lot, so plan to use it when you have your next barbecue—and invite a crowd!

9 heads of iceberg lettuce
4 cups diced tomatoes
2 1/2 cups sliced olives (ok, go ahead and use the pimiento-stuffed olives)
1/2 cup olive juice (and use the juice from the jar of olives)
2 cups salad oil
1 1/2 cups lemon juice
5 tablespoons seasoned salt
4 teaspoons granulated garlic

Mix together in a great big bowl, toss, and serve.