09/04/2017 White Lake Salad

White Lake Salad

Recipe Courtesy of Cindy Schumacher

¾ pound romaine lettuce
¼ pound fresh spinach
¼ pound mushrooms, sliced
2 ounces alfalfa sprouts
8 – 10 slices bacon, fried and crumbled
4 ounces blue cheese, crumbled
2 hard-cooked eggs, sliced
6-8 cherry tomatoes halved

Dressing:
Generous ¾ cup sour cream
¼ cup mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 beef bouillon cube, dissolved in 4 tsp warm water
Salt to taste
3½ – 4 tsp. cracked pepper
Milk, if necessary

Combine all dressing ingredients except milk in a bowl and whisk to blend. Thin with milk, if desired.
Refrigerate, tightly covered at least 3 hours before serving. Dressing may be refrigerated up to 10 days.
Mix romaine and spinach in a large salad bowl. Add mushrooms, then dressing and toss well. Top with alfalfa sprouts, crumbled bacon, blue cheese, egg slices, and tomato halves, arranging toppings in concentric circles If you prefer, simply place all salad ingredients in a large bowl, mix and toss with dressing.