| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Italian |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head Romaine lettuce |
| 1 |
|
Bunch spinach |
| 1 |
cn |
(14-oz) hearts of palm; drained and chopped |
| 8 |
sl |
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 |
cn |
(8-oz) water chestnuts; chopped (optional) |
| 1/2 |
c |
Salad oil (to 3/4) |
| 1 |
|
Egg |
| 1 |
tb |
Oregano; thyme or italian seasoning herbs |
| 1 |
tb |
Lemon pepper |
| 1 |
ts |
Spike (found at health food stores) |
| 2 |
ts |
Lemon dill seasoning (optional) (up to) |
| 2 |
ts |
Garlic salt (up to) |
| 2 |
|
Lemons; juice of |
INSTRUCTIONS
DRESSING
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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