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
SHRIMP LOUIE SALAD
The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
- For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
- Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
- Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.
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
CRAB LOUIS SALAD
Make and share this Crab Louis Salad recipe from Food.com.
Provided by Jeff Hixson
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prepare lettuce and line a shallow serving dish with greens.
- Make dressing by combining ingredients in order given and toss with crabmeat.
- Spoon crabmeat onto lettuce.
- Garnish with sliced eggs and olives.
- Salt and pepper to taste.
Nutrition Facts : Calories 349.2, Fat 26.4, SaturatedFat 10.6, Cholesterol 319.4, Sodium 1077.4, Carbohydrate 15.9, Fiber 4.6, Sugar 5.6, Protein 12.8
CUNETTO'S SALAD
Make and share this Cunetto's Salad recipe from Food.com.
Provided by jrivera
Categories European
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix corn starch, anchovy paste, salt, pepper, garlic powder, sugar, oregano with oil and red wine vinegar. blend well. Toss with Romaine and iceberg lettuce, provalone cheese, parmesan cheese, pimento, green onion. Garnish with 6 slices cooked crumbled bacon, and croutons.
CRAB LOUIE SALAD
This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!
Provided by sonjagroset
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 47m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
- Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
- Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.
Nutrition Facts : Calories 341 calories, Carbohydrate 14.5 g, Cholesterol 135.1 mg, Fat 22.6 g, Fiber 5.7 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 516.2 mg, Sugar 5.6 g
LOUIS SEAFOOD SALAD
I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret, the clove-flavored vinegar... you can't really taste it, but it adds something special! I'm sure he is long gone, so I feel free to pass on his secret.
Provided by Toby Jermain
Categories Lobster
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
- Divide greens onto 4 individual salad plates or place in a large serving bowl.
- Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
- Garnish with any or all of the optional ingredients, the more the better.
- Sprinkle with chopped chives.
- If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
- If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
- Serve additional dressing on the side.
Nutrition Facts : Calories 539.3, Fat 36.5, SaturatedFat 9, Cholesterol 421.6, Sodium 831.8, Carbohydrate 21.8, Fiber 1, Sugar 5.9, Protein 31.3
ST LOUIS SALAD
Steps:
- Cut cauliflower and broccoli into bite sized pieces.
- Mix rest of ingredients together and refrigerate for an hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "stlouissalad recipes"
THE 25 BEST FOODS TO TRY IN ST. LOUIS, MO - SPOON UNIVERSITY
From spoonuniversity.com
- Gooey Butter Cake from Russells on Macklind. Butter, meet sugar. This dessert is sweet, rich, and (you guessed it) gooey.
- Cheese Pizza from IMO's Pizza. To outsiders, it's glorified cheese and crackers, but to locals it's pizza. The pie is crispy and surprisingly flavorful, and features 100% Provel cheese — a white processed cheese that is 100% St. Louis.
- Toasted Rav from Anthonino's Taverna. As if ravioli couldn't have gotten any better. Deep frying the ravioli not only makes them more addicting, but also turns them into a finger food because forks and knives just get in the way.
- Burnt Ends from Pappy's Smokehouse. The spot is Man vs. Food approved and I think that pretty much says it all. Frankly, any sort of meat here is ridiculously good so don't feel confined to burnt ends.
- Hot Salami from Gioias Deli. The brick and wood used to build the deli in 1918 was recycled from the 1904 St. Louis World's Fair — maybe that is why the hot salami is referred to as "St.
- Meet Me in St. Louie from Sauce on the Side. This restaurant is a somewhat new addition to the St. Louis food scene but has already opened three locations throughout the city.
- Big Apple from Ted Drewes Frozen Custard. If someone's been serving something up for over 80 years, they must be doing something right. The flavor you select is really up to you because the menu is exhaustively long and there are too many to choose from.
- Slinger from Courtesy Diner. The diners' owner claims that half of the customers this signature dish is sold to is college students — go figure. A classic slinger includes two eggs, hash browns, a hamburger patty, and chili.
- Blueberry Chip from World's Fair Doughnuts. Aside from these donuts being some of the greatest the city has to offer, the shop itself is like stepping into a time machine.
- Fried Chicken from Southern. With all of the fried chicken places popping up over the last couple of years throughout the city, you might be a little skeptical of this choice but the chicken served here is solid, even daydream worthy.
LOUISA - TASTE THE FRESH DIFFERENCE! | LOUISA FOODS
From louisafoods.com
ST. LOUIS SALAD - SHAPE RECLAIMED RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
VACCINES IN YOUR SALAD? SCIENTISTS GROWING MEDICINE-FILLED PLANTS TO ...
From studyfinds.org
THE 10 BEST SEAFOOD RESTAURANTS IN ST. LUCIA, UPDATED APRIL 2022 ...
From tripadvisor.ca
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
10 OF THE MOST POPULAR ST. LUCIA DISHES YOU SHOULD TRY
From islanderkeys.com
GAIL'S RECIPE STATION: SCHNUCKS ST. LOUIS SALAD (TNT)
From gailhurt.blogspot.com
BEST PHYTOSALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SHRIMP SALAD WITH LOUIS DRESSING RECIPE - THE SPRUCE EATS
From thespruceeats.com
ST. LOUIS PARK MENUS - HAZELWOOD FOOD + DRINK
From hazelwoodfoodanddrink.com
FOOD - LOUISVALE WINERY
From louisvale.com
ST LOUIS BAR & GRILL - MENU, HOURS & PRICES - 541 HOLLAND W, …
From yellowpages.ca
HOME - LOU LOU FOOD & DRINK
From louloufoodanddrink.com
ITALIAN SALAD WITH ITALIAN DRESSING - JULIE BLANNER
From julieblanner.com
8 CLASSIC ST. LOUIS FOODS AND WHERE TO FIND THEM. - EAT SAINT …
From saintlouisfoodtours.com
ALL THE BEST LOCAL FOOD IN ST. LUCIA - FORBES
From forbes.com
ST. LOUIS SALAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
FOODLAND SYDENHAM | FOODLAND
From foodland.ca
64 ST. LOUIS RECIPES AND FOOD IDEAS | RECIPES, FOOD, COOKING
From pinterest.com
ABOUT - LOUISA FOODS
From louisafoods.com
21 SALVADORAN FOODS TO TRY: TRADITIONAL DISHES
From storyteller.travel
ST. LOUIS HALAL MEAT
From stlhalalmeat.com
MEMBER OF FEEDING AMERICA - ST. LOUIS AREA FOODBANK
From stlfoodbank.org
SALADS | ST. LOUIS BAR & GRILL
ST. LOUIS SALAD RECIPE - COOKING INDEX
From cookingindex.com
THE 10 MOST ESSENTIAL FOODS TO EAT IN ST. LOUIS - TRIPSAVVY
From tripsavvy.com
STLFOOD.COM – ST. LOUIS FOOD AND RESTAURANTS
From stlfood.com
HOME | FOODIE LU
From foodielu.com
7 ST. LOUIS-STYLE FOODS WE'RE PROUD TO OWN - INSPIRED LOCAL FOOD …
From feastmagazine.com
SAINT LUCIAN CUISINE - ALL ABOUT ST. LUCIA
From allaboutstlucia.com
THE 10 BEST SALADS IN SAINT LOUIS (UPDATED APRIL 2022
From tripadvisor.com
ST. LOUIS FOOD: 12 DELICIOUS DISHES TO TRY IN ST. LOUIS
From everydaywanderer.com
ST. LOUIS BAR & GRILL - OPENING HOURS - 557 DIXON RD, ETOBICOKE, ON
From yellowpages.ca
THE 10 BEST RESTAURANTS IN WARRENTON - UPDATED APRIL 2022
From tripadvisor.com
ST. LUCIA FOOD & BEVERAGES - THE OTHER TOUR ST.LUCIA
From theothertourstlucia.com
ST. LOUIS CUISINE - WIKIPEDIA
From en.wikipedia.org
You'll also love