1 Head Romaine lettuce
1 Bunch spinach
1 can (14-oz) hearts of palm, drained and chopped
8 slice Bacon, cooked and crumbled
1/3 cup Red onion -or-
4 Green onions, chopped (optional)
1/2 cup Parmesan cheese or Romano cheese, or combination of both
Sesame buds or sticks, crumbled; or croutons
1/2 can (8-oz) water chestnuts, chopped (optional)
DRESSING
1/2 cup Salad oil (to 3/4)
1 Egg
1 tbsp Oregano, thyme or italian seasoning herbs
1 tbsp Lemon pepper
1 tsp Spike (found at health food stores)
2 tsp Lemon dill seasoning (optional)
1 -(up to)
2 tsp Garlic salt
1 -(up to)
2 Lemons, juice of
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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.
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