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Lorne Greene's Favorite Salad




Source of Recipe


hollywoodcookbook.com


List of Ingredients






One bunch of romaine
One bunch of watercress
The greens should be washed and well dried and torn into bite size pieces.

Add two chopped hard cooked eggs
One cup of Julienne beets
One half cup of chopped green onions

Recipe




Toss the above with plenty of olive oil and vinegar dressing.

You may add a ripe avacado cut into bite size pieces, but do not add until after the salad is pretty well tossed so that the avacado does not get too broken up.

For french dressing we found that by using a mild white vinegar, we can reduce the proportions of olive oil to vinegar from the usual three to one to equal parts of each. This turns out a fine dressing and cuts down on the calories. we live olive oil, but you may substitute another salad oil for part of it.

Lorne Greene Salad Dressing

One half cup (scant) white vinegar
One half cup (generous) olive oil or part olive oil and part other salad oil
One half teaspoon salt
One fourth teaspoon pepper
One half teaspoon dry mustard
One half teaspoon season salt
One half teaspoon monosodium glutamate
If you like garlic you may mash a clove into the dressing or stab a small clove several times with a toothpick and then spear the clove on the toothpick so you can remove it easily from the dressing later.

I like to add about one half teaspoon of dry terragon - rubbing this between the palms of your hands as you add it.

Shake well in a tightly capped jar. Remove the garlic and taste the dressing for correct seasoning. Keep in the refrigerator.

To this salad you may add a can of king crab or shrimp or other seafood or bits of ham, cheese, tongue or any other variation on a chef salad.

On a warm summer night this makes a just right meal with rolls and fruit.