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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

(Salad) Famous Ray's Salad Recipe

4.5 stars - based on 2 votes
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This recipe for (Salad) Famous Ray's Salad is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shredded lettuce (Kaiserhof uses iceberg)
Seasoned croutons
Bacon, browned and chopped
Crumbled blue cheese
1 can Tomato soup
2/3 cup brown sugar
1 cup mayonnaise (the recipe I got had a hand written note here - NOT Miracle Whip)
2/3 cup vegetable oil
1/2 cup ketchup
1/4 cup white vinegar
1 tsp dry ground mustard
Juice from one lemon
1 tsp salt
1 tsp paprika
1 small onion, finely diced
1 small green pepper, seeded and finely diced
Directions:
Directions:
Dressing:
Do the dressing one day ahead, its best to meld at least one night, (24 hours is better) in the refrigerator.
Mix in a blender, the soup, brown sugar, mayonnaise, vegetable oil, ketchup, vinegar, ground mustard, lemon juice, salt and paprika.
When blended add the finely chopped onion and green pepper.
After the dressing sits in fridge you're ready to assemble the salad.
Tear up one good sized head of ice berg lettuce.
Half the croutons in the box of croutons.
Half a package of bacon - cooked and crumbled.
Half of package of blue cheese.
The Kaiserhof recipe says to add 3/4 of dressing. But I say eyeball it. You want to coat everything, but not drown it in dressing.
The Kaiserhof does not serve tomatoes on "The Ray", however if tomatoes are in season I add a few fresh out of the garden, if they are not in season, skip and serve Kaiserhof style.
Personal Notes:
Personal Notes:
Pretty much everyone in New Ulm knows this salad!
The recipe is a little light on giving exact portions. You need to eyeball it and maybe try it a few times. It's delicious!

 

 

 

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