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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sunshine inn salad Recipe

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This recipe for Sunshine inn salad is from A Cookbook for My Girls: The recipes you grew up with, 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:  
1/4 cup fresh lemon juice

2 tablespoons plus 2 teaspoons apple cider vinegar

1-1/2 tablespoons tomato juice

1/2 tablespoon honey

1/2 small onion, peeled and chopped

1 small tomato, trimmed and chopped

3/4 cup parmesan cheese

3/4 cup vegetable oil

Put lemon juice, vinegar, tomato juice, honey, onion, tomato and cheese in the jar of a blender and process on high until ingredients are well blended. While blender is on high, add oil in a slow steady stream, emulsifying dressing. Use immediately or refrigerate in a covered container and use within one or two days.
Directions:
Directions:
Peeled and seeded cucumber, cut into bite-size pieces

Grated carrot

Sliced radishes

Trimmed and chopped tomato

Slivered red onion

Alfalfa sprouts

Sunflower seeds

Shredded cheese (The restaurant used mozzarella or white Cheddar; my family likes St. Louis provel.)

Put lettuce in a large salad bowl. Top with remaining ingredients in the order stated.

Drizzle a light amount of dressing over salad just before serving and toss gently. Serve additional dressing on the side.

Refrigerate leftover dressing in a covered container and use within a day or two from making.

 

 

 

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