Sidbury House Salad Recipes

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SIDBURY HOUSE SALAD



Sidbury House Salad image

This is my all-time most requested recipe! You will not believe it until you see it, even kids will gobble this up. I have served this to children and teenagers who say they hate salads, and then watch them eat 3 helpings of this! Try it, it will become your favorite, trust me!

Provided by Grace Lynn

Categories     Potluck

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 (10 ounce) package fresh spinach
1 head iceberg lettuce
8 ounces fresh mushrooms, sliced
1/2 lb bacon, fried until crisp, crumbled
1/4 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
2 tablespoons minced onions or 2 tablespoons scallions
1/3 cup cider vinegar
1 cup vegetable oil
1/2 pint large-curd cottage cheese

Steps:

  • Wash and dry the spinach and lettuce and tear into bite-size pieces, discarding the spinach stems.
  • Refrigerate.
  • Just before serving, toss the greens with the mushrooms, bacon, and dressing.
  • Dressing: Combine all the ingredients in a glass jar.
  • Shake to blend.

SONTERRA GRILL HOUSE SALAD



Sonterra Grill House Salad image

Make and share this Sonterra Grill House Salad recipe from Food.com.

Provided by SashasMommy

Categories     Brunch

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) bag fresh mixed salad greens
3 ounces blue cheese, crumbles
1 (6 ounce) bag dried cranberries
2 granny smith apples, sliced thin
1 (4 ounce) bag pecans, toasted
1 recipe maple vinaigrette dressing (Maple Vinaigrette)

Steps:

  • Place greens in bowls, top with the rest of the ingredients.

PASTA HOUSE SALAD



Pasta House Salad image

This is supposed to be a copy-cat of Pasta House Salad, but I think of it more as my step-mothers signature salad. We have this at every family function. It tastes very unique, and is also easy to prepare. I have often made it up the night before, salad in one bowl, dressing in another container, and then just combined the two prior to serving.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke heart, drained
1 medium red onion, sliced thin
1 jar pimiento
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese

Steps:

  • Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
  • Combine remaining ingredients ina container with a tight lid.
  • Shake container vigorously until well-blended.
  • Pour dressing onto salad and toss until well covered.
  • Refrigerate for about 30 minutes prior to serving to marinate.
  • Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.

Nutrition Facts : Calories 223.1, Fat 20.8, SaturatedFat 4, Cholesterol 7.4, Sodium 432.4, Carbohydrate 5.8, Fiber 2.2, Sugar 2.9, Protein 4.6

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