In the summertime, I hate to heat up the kitchen if I don’t have to, which is why I, like so many cooks, turn to crisp salads during hot weather. Reader Sidney Jude Moormeister fondly remembers eating a dish called Sarah’s Salad at the Lion House in the early 1980s. I found the recipe in the Lion House Classics cookbook.
Requests » Reader Bri Marshall is trying to find a recipe similar to the lemon pilaf served at Greek Souvlaki restaurants in Salt Lake City and Murray. "I’ve scoured the Internet and have tried other lemon rice recipes, but they never measure up," Marshall said in a letter to Cuisine Quest. I spoke with Frank Paulos, who along with brothers Leo and Chris Paulos, co-owns the restaurant chain. Declining to share the recipe, Paulos said, "All our recipes are handed down from family and we guard them closely." Does anyone have a recipe that would fit the bill?
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Lion House Sarah’s Salad
1 head iceberg lettuce
3 strips bacon
½ package (10 ounces) frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon white pepper
½ cup Swiss cheese (2½ ounces), cut in strips
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup salad dressing (such as Miracle Whip®)
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 lettuce into bit-sized pieces. Sprinkle with sugar, salt and pepper. Add peas, Swiss cheese, green onion, mayonnaise and salad dressing. Chill.
Toss when ready to serve and garnish with bacon.
Makes » 8 servings
Note » Ingredients may be layered, if desired, with mayonnaise spread on top as the last layer. Cover tightly and refrigerate overnight.
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Barbara Russo remembers shopping with her mother and stopping into the Olympus Tea Room at Makoff (210 E. South Temple) to have the chicken salad sandwich. She would like the recipe.
Send requests to kdirmyer@sltrib.com or c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101.
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