Sarah's Salad

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Thursday, August 1, 2013

An 80′s Delight – Sarah’s Salad!

There is a cafeteria-type restaurant in downtown Salt Lake City called The Lion House. My family has been eating there for as long as I can remember. We would dine there when we went on ski trips to Utah when I was younger, and we always manage to eat there a couple of times a year since we moved here 18 years ago from California. It is FAMOUS for its delicious, homestyle fare! Don’t get me started on their pie!!!! :-)
One of the salads they used to serve back when I was in college was a layered green salad called Sarah’s Salad. The original recipe can be found in the Lion House Classics Cookbook. The first time I had this salad it instantly became a favorite of mine!

I have since had it many times both at the Lion House and at many picnics and potlucks I’ve attended. Each one always has a bit of a variation depending on the “cook”, but it basically involves LAYERING the salad ingredients in a pretty glass bowl (I didn’t have a “pretty” one unfortunately) and then spreading the simple dressing evenly over the top to seal in the ingredients. It’s great for taking to a picnic or potluck because you can make it ahead, refrigerate it, and then toss it all together just before serving.

Sarah’s Salad

adapted from The Lion House Classics Cookbook
Ingredients:
1 head iceberg lettuce, chopped
8 ounces baby spinach
10 whole hard boiled eggs, chopped
1 (12 ounce) package bacon, cooked and chopped
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 1/2 cups grated cheddar cheese
1 bag frozen peas (10 oz), partially thawed
salt and pepper to taste
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons sugar
2 Tablespoons red wine vinegar (optional)
Preparation:
Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.
In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.
Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.