The Canlis Salad
In the 1960's my parents used to go to the Canlis restaurant on a regular basis - it was their favorite restaurant. My mother has passed on this recipe and we had it on special occasions when I was growing up. We moved away from Seattle almost 40 years ago; however, we still enjoy this recipe. There our several versions of this on the site - each one a little different.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
dinner
seattle
northwest
lunch
greens
american
salads
side dish
no cook
spring
summer
valentines day
winter
lunch
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon garlic powder
- 1/4 cup green onions sliced
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon oregano
- 2 large head romaine
- 2 tomatoes peeled
- 1/4 cup romano cheese freshly grated
- 1 pound bacon cooked, finely chopped
- 1/4 teaspoon mint fresh chopped
- 3 ounce olive oil
- 2 lemon juice of
- 1 egg coddled
- Carbohydrate 10.9926177083333 g
- Cholesterol 86.7073333333333 mg
- Fat 64.7010885166667 g
- Fiber 5.06691023427248 g
- Protein 14.179424375 g
- Saturated Fat 16.2405283579813 g
- Serving Size 1 1 Serving (384g)
- Sodium 709.013782128667 mg
- Sugar 5.92570747406085 g
- Trans Fat 4.87608450221467 g
- Calories 670 calories
Wash drain and shred lettuce. Wash and chop tomatoes, then grate cheese. Mix ingredients for dressing. Rub serving bowl with olive oil and garlic powder. Place lettuce, tomatoes bacon and cheese in the bowl. Pour dressing over all. Toss well and toss for each serving. Ingredients for dressing - olive oil, lemon juice, ground pepper, chopped mint leaves, oregano and coddled egg.
