The Stone Pipe Inn Salad
"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."
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
SALAD
- 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)
-
DRESSING
- 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)
directions
- 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.
Questions & Replies
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Since one person's "small" is another person's "large", would you mind giving a measured amount for the finely diced onion? Onions also vary depending on region, and country, so I would very much appreciate being able to recreate this recipe as close to the original creator's intentions as possible!
Reviews
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I love this dressing. I did make some changes 1 c olive oil, 1/3 c balsamic vinegar, 1 sm onion 1 tsp mustard, salt and pepper. To die for thanks for the great recipe. -
Fantastic salad. The dressing is great. I used what I had on hand, so I subbed 1 tsp ground mustard for the prepared yellow mustard and equal for the sugar. Thanks for a wonderful salad. -
Quite an unusual salad. I have never had strawberries in a savoury salad before - very nice! The dressing is very sweet, though, but I have quite a sweet tooth, so I didn't mind !! I'll probably make this again, but with a little less sugar in the dressing. -
Fantastic salad! I had tried the dressing before but had to wait to try it with the salad til I could get my hands on some good strawberries. This will definitely become a family favorite. Thanks Bone Man!
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My review is for the dressing and it's outstanding. Delicious sweet, onion flavor. I subbed honey for the sugar. This was great on just plain baby greens.
see 1 more reviews
Tweaks
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Fantastic salad. The dressing is great. I used what I had on hand, so I subbed 1 tsp ground mustard for the prepared yellow mustard and equal for the sugar. Thanks for a wonderful salad.
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My review is for the dressing and it's outstanding. Delicious sweet, onion flavor. I subbed honey for the sugar. This was great on just plain baby greens.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
