The Stone Pipe Inn Salad Recipes

THE OSPIDILLO CAFE ITALIAN SALAD DRESSING

Steps:

• Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
• Refrigerate for at least 30 minutes before serving.
• When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
• Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
• For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
• 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

THE STONE PIPE INN SALAD

Steps:

• Toss the salad ingredients (except for the eggs) and divide it up on to plates in desired portion sizes (4 recommended).
• Garnish each plate with the sliced eggs.
• Mix the all the dressing ingredients either by shaking (I use a small carafe with a plastic lid) or by a few pulses in the food processor/blender.
• Apply a small to moderate amount of the blended dressing to each salad.