The Stone Pipe Inn Salad Food

THE STONE PIPE INN SALAD

The Stone Pipe Inn Salad image

This great old restaurant in Southern Ohio is gone now but their premiere recipe lives on! If you try this salad, you won't bother making any other one much again. I just wish that I could say that I invented it.

Provided by Bone Man

Categories Strawberry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces fresh spinach
16 ounces spring greens
1/4 red onion, sliced longways
1/4 lb crisp bacon, crumbled
4 ounces cashews
1 pint fresh strawberries, cleaned and sliced
8 hard-boiled eggs, sliced (garnish)
2/3 cup canola oil
1/3 cup cider vinegar
2/3 cup sugar
1 teaspoon celery salt
2 teaspoons prepared yellow mustard
1 small onion (finely diced)

Steps:

Toss the salad ingredients (except for the eggs) and divide it up on to plates in desired portion sizes (4 recommended).
Garnish each plate with the sliced eggs.
Mix the all the dressing ingredients either by shaking (I use a small carafe with a plastic lid) or by a few pulses in the food processor/blender.
Apply a small to moderate amount of the blended dressing to each salad.

Nutrition Facts : Calories 995.1, Fat 72.8, SaturatedFat 12.4, Cholesterol 455.2, Sodium 1091.4, Carbohydrate 58.4, Fiber 5.8, Sugar 41.7, Protein 31.9

THE OSPIDILLO CAFE ITALIAN SALAD DRESSING

The Ospidillo Cafe Italian Salad Dressing image

I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 and this one. When I place salads on the table, my guests typically query, "Where's that good salad dressing that you make?" I just point to the two carafes and about half take one and half take the other; they taste nothing alike.

Provided by Bone Man

Categories Salad Dressings

Time 1h20m

Yield 3 cups

Number Of Ingredients 12

Ingredients

1 1/4 cups extra virgin olive oil
1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup water (prefer spring water)
2 tablespoons Hellmann's mayonnaise
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
2 teaspoons Italian spices (see directions)
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon prepared yellow mustard
1/4 teaspoon cracked black pepper

Steps:

Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
Refrigerate for at least 30 minutes before serving.
When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

Nutrition Facts : Calories 1198.5, Fat 129.6, SaturatedFat 15.6, Cholesterol 2.5, Sodium 946, Carbohydrate 13.5, Fiber 0.1, Sugar 10.9, Protein 0.3

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