Original Spinning Bowl Salad

Lawry's The Prime Rib Restaurant Recipe

12 ounces salad greens (8 oz. romaine, 2 oz. iceberg, 2 oz. baby spinach) washed, dried and torn into 1 1/2 inch pieces
4 ounces canned julienne-cut beets, drained
4 ounces chopped hard cooked eggs
4 ounces sourdough croutons
4 ounces Lawry's Classic Vintage Salad Dressing
8 teardrop tomatoes

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. Offer Lawry's Seasoned Pepper with the salad. Makes 4 servings.

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