Cuisine Quest: Sarah's Salad, an '80s favorite from the Lion House
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?
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.
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Lion House Sarah's Salad
1 head iceberg lettuce
3 strips bacon
Â½ package (10 ounces) frozen peas
Â¼ teaspoon sugar
Â½ teaspoon salt
Â¼ teaspoon white pepper
Â½ cup Swiss cheese (2Â½ ounces), cut in strips
2/3 cup chopped green onion
Â¼ cup mayonnaise
Â¼ cup salad dressing (such as Miracle WhipÂ®)
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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