HOUSE OF PRIME RIB SALAD DRESSING

HOUSE OF PRIME RIB SALAD DRESSING image

Number Of Ingredients 17

1 1/2 quarts Olive Oil
2 (8 ounce) cans tomato paste
1 teaspoon garlic salt
1 teaspoon Season Salt
1 Tablespoon celery salt (another note said to substitute celery seed)
4 Tablespoons sugar ( I substitute sweetner)
2 cups vinegar
1 grated yellow sweet onion
2 teaspoons papriika
Throw it all in a blender and beat till pulverized.
8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces
2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces
2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces
4 ounces canned beets -- drained & julienned
4 ounces chopped hard-cooked eggs
4 ounces croutons -- sourdough best
8 each tomatoes -- Teardrop or grape variety

Steps:

Throw it all in a blender (dressing ingredients) and beat till pulverized. Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes.