St. Louis Spinning Salad
- Ready In:
- 15mins
- Ingredients:
- 23
- Yields:
-
6 Side Salads
- Serves:
- 6
ingredients
- 85.04 g cream cheese, softened
- 85.04 g blue cheese, crumbled
- 88.74 ml water
- 1 raw eggs or 118.29 ml egg substitute
- 22.18 ml lemon juice
- 236.59 ml vegetable oil, divided
- 59.14 ml red wine vinegar
- 1.23 ml prepared mustard
- 3.69 ml paprika
- 3.69 ml sea salt
- 1.23 ml garlic powder
- 2.46 ml white pepper
- 14.79 ml sugar
- 9.85 ml chives, snipped
- 14.79-29.58 ml prepared horseradish
- 7.39 ml Worcestershire sauce
- 1419.54 ml iceberg lettuce leaves, torn
- 828.06 ml romaine lettuce leaves, torn
- 236.59 ml endive, leaves
- 1 hard-boiled egg, chopped
- season salt, to taste
- ground black pepper, to taste
- anchovy fillet (optional)
directions
- 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.
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RECIPE SUBMITTED BY
GlamAtomic
Florissant
I'm a Stay at Home Mum from Australia who now proudly calls St. Louis home! I love cooking and baking for my family and have a special fondness for 'retro' recipes.
My husband is currently a Steelworker and is a Marine Corps Veteran. We have 3 beautiful children - 2 boys and a girl, as well as a furbaby!