Spinning Bowl Salad Recipes
LAWRY'S SPINNING SALAD
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
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.
SPINNING BOWL SALAD
This was the classic salad served at the 20th Century Restaurant on Belmont Avenue by the owner, Morris 'Blondie' Levy, back in the day. It's simple and quick to prepare. Difficulty: Beginner
Provided by MikeZ
Number Of Ingredients 11
Steps:
- Prepoare Dresing per above instructions
- Mix everything together just prior to serving.
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
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