Chasens Chopped Salad Recipes

CHASEN'S CHOPPED SALAD

Steps:

• Start with the dressing, in a jar dissiove the sugar, salt, pepper and English mustard in vinegar.
• Add oils, lemon juce, Worcestershire, garlic, Tobasco and white pepper.
• Cover and shake vigorously, chill until needed.
• For the Salad.
• Toss together the lettuces, hearts of palm, cucumber, artichokes and garbanzo beans in a large bowl,.
• Add tomatoes and some dressing, to taste, and toss gently to combine.
• Spoon salad onto four individual salad plates.
• Garnish each serving with chopped hard-cooked egg and a sprinkle of chive.

CHASEN'S SPINACH SALAD WITH FRENCH DRESSING

Steps:

• Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar.
• Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper.
• Cover and shake jar vigorously.
• Set the jar aside or chill until needed.
• For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well.
• Clean mushrooms and cut off stems, thinly slice mushrooms.
• Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup.
• Place the spinach in a large bowl, tear the large leaves into smaller pieces.
• Add the mushrooms, dressing and bacon.
• Toss to mix, sprinkle with freshly ground pepper.
• Serve on chilled plates.
• Serve with Chasen's cheese toast.

CHASEN'S ORIGINAL SPINACH SALAD

Steps:

• Wash spinach, removed stems, break into bite-sized pieces and chill until crisp.
• Dressing: Combine bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
• Place crisp spinach leaves in a large salad bowl, salt and pepper to taste, add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing the in the refrigerator.
• Toss and serve at once.