Best St Louis Spinning Salad Recipes

ST. LOUIS SPINNING SALAD

St. Louis Spinning Salad image

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

Ingredients

3 ounces cream cheese, softened
3 ounces blue cheese, crumbled
6 tablespoons water
1 raw eggs or 1/2 cup egg substitute
4 1/2 teaspoons lemon juice
1 cup vegetable oil, divided
1/4 cup red wine vinegar
1/4 teaspoon prepared mustard
3/4 teaspoon paprika
3/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon white pepper
1 tablespoon sugar
2 teaspoons chives, snipped
1 -2 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
6 cups iceberg lettuce leaves, torn
3 1/2 cups romaine lettuce leaves, torn
1 cup endive, leaves
1 hard-boiled egg, chopped
season salt, to taste
ground black pepper, to taste
anchovy fillet (optional)

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

ST. LOUIS SALAD

St. Louis Salad image

This is the best side dish salad.

Provided by Wayne Boggs

Categories Vegetables

Time 20m

Number Of Ingredients 7

Ingredients

2 1/2 c broccoli
2 1/2 c cauliflower
1 c mayonnaise
1/3 c parmesan cheese
1/4 c sugar
5 strips of bacon crumbled
1 small red onion sliced thin

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 SALAD

St. Louis Salad image

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

Ingredients

2 1/2 cups broccoli florets
2 1/2 cups cauliflower florets
1 small red onion, sliced
1 cup mayonnaise
1/3 cup parmesan cheese
1/4 cup sugar
5 slices bacon, fried and crumbled
salt
pepper

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

RICH AND CHARLIE'S SALAD

Rich and Charlie's Salad image

Make and share this Rich and Charlie's Salad recipe from Food.com.

Provided by mydesigirl

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 head romaine lettuce
1 head iceberg lettuce
1 (10 ounce) jar artichoke hearts, drained
1 (10 ounce) can hearts of palm, drained and chopped
1 (4 ounce) jar pimiento, diced and drained
1 large red onion, thinly sliced
salt and pepper
shaved deli hard salami (optional,but wonderful)
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup parmesan cheese

Steps:

Mix all salad ingredients together.
Mix dressing together.
Toss and serve.

RICH & CHARLIE'S SALAD (COPYCAT)

Rich & Charlie's Salad (Copycat) image

This salad is a copycat of the salad served at Rich & Charlie's Restaurant in St. Louis. They serve it out of a barrel so the lettuce is a little wilted, but unique and tasty.

Provided by Post Time

Categories < 4 Hours

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 head iceberg lettuce
1 head romaine lettuce
1 red onion, sliced thin
1 (4 ounce) jar pimentos
1 (14 ounce) can artichoke hearts
1 cup parmesan cheese
1 (15 ounce) can black olives
8 ounces fresh mushrooms, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 -2 tablespoon sugar

Steps:

Mix and toss the salad ingredients.
Mix the dressing, add to salad and toss.
Let stand in the refrigerator for 2-3 hours before serving.

LAWRY'S SPINNING SALAD

Lawry's Spinning Salad image

Lawry's Prime Rib is a well-known steakhouse in Chicago. They're famous for their 'Spinning Salad', which is served with all entrees. The salad is made tableside in a bowl set into a large bucket of ice. The salad bowl is spun while they add the dressing. Lawry's is also famous for their seasoned salt but that's another recipe. Cook time is the sitting in the fridge time for the dressing.

Provided by Hey Jude

Categories Greens

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 small head romaine lettuce, torn into bite-size pieces
1 small head iceberg lettuce, torn into bite-size pieces
1/2 cup baby spinach leaves or 1/2 cup watercress, torn into sprigs
1 cup shoestring beet
1 hard-boiled egg, peeled and sieved
seasoning salt, to taste
seasoned pepper, to taste
12 cherry tomatoes
sourdough crouton
3 tablespoons cider vinegar
3 tablespoons water
2 tablespoons applesauce
2 teaspoons Worcestershire sauce
1 1/2 teaspoons dry sherry
1 1/2 teaspoons seasoning salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon garlic powder with parsley
2 drops hot pepper sauce
1/2 cup vegetable oil

Steps:

In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
Garnish each serving with cherry tomatoes and croutons.
Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.