Special Lancers Spinach Salads
Ingredients:
| 1 pint Burgundy Wine |
| 1
pint Tomato Puree or Catsup |
| 1 pint Red Wine
Vinegar |
| 1 pint honey |
| 1/4 cup sugar |
| 1/4 cup salt |
| 1/4 cup prepared mustard |
| 1/2 Teasp. Garlic Powder |
| 1/2 cup lea & perrins Sauce |
| 1/4 cup A 1 Sauce |
| 2 tablesp. Crushed Black Pepper |
| 2 Quarts Salad oil |
Method:
- Combine salt, sugar, garlic powder and pepper.
- Add mustard, Lea & Perrins sauce and the A-1 sauce to make a taste.
- Add remaining ingredients and mix well.
Note:
This dressing is served on fresh raw spinach leaves and garnished with
diced bacon fried crisp. It is a speciality of the house at the Lancers Restaurant,
Reno Nevada.
Source: CAHS Department
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