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Our Family's Favorite Salad

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Our Family's Favorite Salad

Do you have a recipe that is an absolute must for your family? We do. I have other salads I like to make but there seems to be disappointment when my clan realizes I have strayed from the family favorite, Eastwood Salad.

I actually discovered this salad while we lived in South Africa. Another expat couple was actually from my hometown. The wife made this amazing dish that was completely addictive. When I asked for the recipe, she said she got it from Winners cookbook. I had that! It was a compilation of recipes from members of the Indianapolis Junior League. My mom had given me a copy but I had not gotten far in experimenting with the contents. But let me tell you, that book lives up to its name.

I started making the salad as part of our regular repertoire with a few omissions to suit our family.  As far as my family is concerned, if I am serving steak, this had better be on the table too. We can eat ridiculous amounts of it. The sweet with salt makes this is a great accompaniment to barbecue and paella, two of our "go-to" company meals. I hope you enjoy it as much as we do!

Because I altered the recipe a bit, I will include the original Eastwood Salad but we will call my version, Kerith House Salad.

 

KERITH HOUSE SALAD

  • 1 lb fresh spinach and/or romaine lettuce
  • 2 16-oz cans mandarin oranges
  • 3/4 C cashews
  • 1/3 lb Swiss cheese, cubed

DRESSING

  • 1/3 C sugar and/or Stevia
  • 1 t dry mustard
  • 1 t salt
  • 1/3 C red wine vinegar
  • 1 C oil
  • 1 T grated onion (dried or fresh)

Make the dressing ahead and put it on just before serving.

NOTE: When I am making this for a crowd, I chop all of the cheese and open all the cans of oranges, drain them, then store everything in  plastic containers or Ziplock bags. This helps to eliminate last-minute dishes and garbage.  

 

Eastwood Salad, Kerith House Salad

 

EASTWOOD SALAD (Original)

  • 1 lb fresh spinach
  • 1 medium head lettuce
  • 1 16-oz can mandarin oranges
  • 1 C peanuts (may substitute cashews)
  • 1 8.5-oz can artichoke hearts, drained and chopped
  • 1 8-oz can pitted ripe olives, sliced
  • 1/4-1/2 lb Swiss cheese, cubed
  • Chopped green onion or red Bermuda onion

DRESSING

  • 1/3 C sugar
  • 1 t dry mustard
  • 1 t salt
  • Freshly ground pepper
  • 1/3 C red wine vinegar
  • 1 C oil
  • 1 T celery seed
  • 1 T grated onion

From Winners cookbook.

 

 

 

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