CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Grains, Eggs |
Italian |
Salad |
6 |
Servings |
INGREDIENTS
1 |
|
Head Romaine lettuce |
1 |
|
Bunch spinach |
1 |
|
14-oz hearts of palm |
|
|
drained and chopped |
8 |
|
Bacon, cooked and crumbled |
1/3 |
c |
Red onion -or- |
4 |
|
Green onions, chopped |
|
|
optional |
1/2 |
c |
Parmesan cheese or Romano |
|
|
cheese or combination of |
|
|
both |
|
|
Sesame buds or sticks |
|
|
crumbled or croutons |
1/2 |
|
8-oz water chestnuts |
|
|
chopped optional |
1/2 |
c |
Salad oil, to 3/4 |
1 |
|
Egg |
1 |
T |
Oregano, thyme or italian |
|
|
seasoning herbs |
1 |
T |
Lemon pepper |
1 |
t |
Spike, found at health food |
|
|
stores |
2 |
t |
Lemon dill seasoning |
1 |
|
up to |
2 |
t |
Garlic salt |
2 |
|
Lemons, juice of |
INSTRUCTIONS
Mix all salad ingredients together and serve with salad dressing. To
make dressing, beat egg and oil together. Add seasonings. Just before
serving, add lemon juice and beat well. (Lemons will cook eggs and
turn dressing white.) Pour over salad. Yield: 6 servings. Variation:
Try adding 1 to 2 teaspoons of Worcestershire sauce instead of herbs
in the salad dressing for a Caesar Salad variation. MELINDA MORSE
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR)
Junior League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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