Roaring Lion's Churchill Salad
"This salad is featured at the Roaring Lion, a restaurant with an English motif, which is located in downtown Los Angeles. The best part of the salad is the unique dressing; and this recipe makes enough dressing for a few additional salads."
- Ready In:
- 20mins
- Ingredients:
- 22
- Yields:
-
2 salads
- Serves:
- 2
ingredients
-
Salad Ingredients
- 3 ounces roast beef, cut in julienne strips
- 3 ounces ham, cut in julienne strips
- 3 ounces swiss cheese, cut in julienne strips
- 3 cups torn lettuce
- 1⁄2 cup chopped celery
- 12 croutons
- 3 black olives
- 6 cherry tomatoes
-
Roaring Lion Dressing
- 1 cup mayonnaise
- 1⁄4 cup pickled vegetables, drained
- 1⁄4 cup mustard pickle
- 1⁄2 cup chopped onion
- 1 1⁄2 teaspoons sweet pickle relish
- 1 beef bouillon cube
- 1 1⁄2 teaspoons soy sauce
- 1 tablespoon sour cream
- 3 drops Worcestershire sauce
- 2 teaspoons prepared horseradish
- 1 dash dry mustard
- 1 dash garlic powder
- 1 dash black pepper
- 1 teaspoon fresh lemon juice
directions
- To make the dressing, combine all the dressing ingredients in a blender jar and blend until smooth.
- Refrigerate until serving time.
- Makes about 1 3/4 cups.
- To make the salad, toss together the beef, ham, cheese, lettuce and celery.
- Toss with a 1/2 cup of the Roaring Lion Dressing.
- Garnish with croutons, olives, tomatoes and chopped egg.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
