St Louis Spinning Salad Recipes
RESTAURANT-STYLE HOUSE SALAD
This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.
Provided by BEBBEE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
- Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g
ST. LOUIS SALAD
When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.
Provided by gweshinskey
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix dress ingredients and pour over vegetables.
- Stir.
- Season with salt and pepper.
Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1
ST. LOUIS SALAD
This is the best side dish salad.
Provided by Wayne Boggs
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. Break broccoli and cauliflower into florets, place in bowl with thin sliced red onion.
- 2. Combine mayonnaise, parmesan cheese, and sugar in a bowl. Stir in bacon.
- 3. Pour mixture over broccoli, cauliflower, and onion. Refrigerate and toss when ready to serve.
ST. LOUIS SPINNING SALAD
This recipe was published in St. Louis Post Dispatch in 2009. It was originally a staple at the 'Top of the Tower' restaurant in North St. Louis County which operated from 1964 through to the mid 1980s. This salad was originally prepared table side, and was undoubtedly part of an elegant dining experience!
Provided by GlamAtomic
Categories Greens
Time 15m
Yield 6 Side Salads, 6 serving(s)
Number Of Ingredients 23
Steps:
- Combine Cream Cheese and Blue Cheese and beat until smooth.
- Gradually add water to Cheese mix until it is a 'pouring' consistency.
- Place raw egg (or egg substitute), lemon juice and 1/4 cup Vegetable Oil in blender and blend at medium speed for 15 seconds.
- Slowly increase speed and gradually add remaining 3/4 cup of Vegetable Oil.
- Add Vinegar, Mustard, Paprika, Salt, Garlic Powder, White Pepper, Sugar, Chives, Horseradish and Worcestershire Sauce and blend until smooth.
- In a large salad bowl, mix Iceberg, Romaine and Endive.
- Pour in enough of Cheese Dressing and Oil Dressing to coat greens.
- Sprinkle with chopped egg, season salt and black pepper to taste.
- Toss gently three times.
- Garnish with Anchovy if desired.
Nutrition Facts : Calories 475.9, Fat 47.2, SaturatedFat 10.7, Cholesterol 88.3, Sodium 599.1, Carbohydrate 7.6, Fiber 2.9, Sugar 3.7, Protein 7.3
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- Place all dressing ingredients, except for oil, into blender and mix well. Slowly add oil and continue to blend until emulsified.
- In a large, chilled bowl combine lettuce, spinach, beets, and eggs. Toss salad together with dressing or make it a spinning salad.
- To make this a true spinning salad, place salad ingredients into a metal bowl and place inside a larger bowl filled with ice. Drizzle dressing over the salad while quickly rotating the salad bowl over the ice.
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- Using your hands or a plastic cutting knife (do not use a regular steel-based knife that will discolor the lettuce), cut the romaine lettuce into 3 or 4 pieces --> per leaf
- Again with your hands or plastic cutting knife, split the head of iceberg lettuce in half. Pull the heart (not the hard stub) of the iceberg out of each half. Break it up into small pieces (with no knife). Separate the rest of the iceberg lettuce. The lettuce will break up further when the salad is tossed.
- Place the iceberg and romaine lettuce in a large bowl. Add the artichoke hearts, sliced red onions, and pimentos.
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