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There is a cafeteria-type restaurant in downtown Salt Lake City called The Lion House. My family has been eating there for as long as I can remember. We would dine there when we went on ski trips to Utah when I was younger, and we always manage to eat there a couple of times a year since we moved here 18 years ago from California. It is FAMOUS for its delicious, homestyle fare! Don’t get me started on their pie!!!! :-)
One of the salads they used to serve back when I was in college was a layered green salad called Sarah’s Salad. The original recipe can be found in the Lion House Classics Cookbook. The first time I had this salad it instantly became a favorite of mine!
I have since had it many times both at the Lion House and at many picnics and potlucks I’ve attended. Each one always has a bit of a variation depending on the “cook”, but it basically involves LAYERING the salad ingredients in a pretty glass bowl (I didn’t have a “pretty” one unfortunately) and then spreading the simple dressing evenly over the top to seal in the ingredients. It’s great for taking to a picnic or potluck because you can make it ahead, refrigerate it, and then toss it all together just before serving.
Sarah’s Salad
adapted from The Lion House Classics Cookbook
- 1 head iceberg lettuce, chopped
- 8 ounces baby spinach
- 10 whole hard boiled eggs, chopped
- 1 (12 ounce) package bacon, cooked and chopped
- 4 tomatoes, chopped
- 1 bunch green onions, thinly sliced
- 1 1/2 cups grated cheddar cheese
- 1 bag frozen peas (10 oz), partially thawed
- salt and pepper to taste
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons sugar
- 2 Tablespoons red wine vinegar (optional)
Preparation:
Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.
In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.
Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.
Combine dressing ingredients in a separate bowl and then pour over the top of the peas and spread it out all the way out to the edges of the bowl.
Cover and refrigerate for up to 8 hours. Toss just before serving. Makes 8 servings
This salad is a crowd-pleaser! Don’t be surprised when everyone is asking for the recipe!
Sarah’s Salad
Ingredients
Salad
- 1 head iceberg lettuce chopped
- 8 ounces baby spinach
- 10 eggs hard boiled and chopped
- 12 ounce package bacon cooked and chopped
- 4 Tomatoes chopped
- 1 green onions thinly sliced
- 1.5 cups cheddar cheese grated
- 1 bag frozen peas 10 oz partially thawed
- salt and pepper to taste
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons sugar
- 2 Tablespoons red wine vinegar optional
Instructions
Salad
- Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.
- In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.
- Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.
Dressing
- Combine dressing ingredients in a separate bowl and then pour over the top of the peas and spread it out all the way out to the edges of the bowl.
- Cover and refrigerate for up to 8 hours. Toss just before serving. Makes 8 servings
