St. Louis Spinning Salad
- Ready In:
- 15mins
- Ingredients:
- 23
- Yields:
-
6 Side Salads
- Serves:
- 6
ingredients
- 3 ounces cream cheese, softened
- 3 ounces blue cheese, crumbled
- 6 tablespoons water
- 1 raw eggs or 1/2 cup egg substitute
- 4 1⁄2 teaspoons lemon juice
- 1 cup vegetable oil, divided
- 1⁄4 cup red wine vinegar
- 1⁄4 teaspoon prepared mustard
- 3⁄4 teaspoon paprika
- 3⁄4 teaspoon sea salt
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon white pepper
- 1 tablespoon sugar
- 2 teaspoons chives, snipped
- 1 -2 tablespoon prepared horseradish
- 1 1⁄2 teaspoons Worcestershire sauce
- 6 cups iceberg lettuce leaves, torn
- 3 1⁄2 cups romaine lettuce leaves, torn
- 1 cup 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!