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Lawry's San Francisco French Salad Dressing

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  • Seltzer Head Apr 8, 2006 11:45 PM
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Sometime during the last 10 years or so, when I wasn't looking, Lawry's quit making salad dressings - and now I have this intense craving for LSFFSD. It was greenish, oil and vinegar-based with cheese, more like what I think of as an Italian. Does anyone who remembers the original know of a similar brand?

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  1. These people claim to be able to run down old products.

    Link: http://www.vermontcountrystore.com/cu...

    1. This is way late, but was looking for that salad dressing as well. Found this recipe, you can still get it at the Lawry's restaurants.

      Lowery's has restaurant has locations all over the world - some with different names. They are famous for their "spinning salad"

      * Exported from MasterCook *

      Lawry's The Prime Rib Spinning Salad

      Recipe By :
      Serving Size : 6 Preparation Time :0:00
      Categories : Salad Salad Dressing

      1 small head Romaine lettuce -- torn into bite-size pieces
      1 small head iceberg lettuce -- torn into bite-size pieces
      1/2 cup baby spinach leaves or watercress -- torn into sprigs
      1 cup shoestring beets -- well drained
      1 hard boiled egg -- peeled and sieved
      Seasoned salt -- to taste
      Seasoned pepper -- to taste
      3/4 cup Lawry's classic vintage dressing (recipe follows)
      12 cherry or teardrop tomatoes
      Sourdough croutons
      LAWRY'S VINTAGE DRESSING
      1 tablespoons cider vinegar
      3 tablespoons water
      2 tablespoons applesauce
      2 teaspoons Worcestershire sauce
      1 1/2 teaspoons dry sherry
      1 1/2 teaspoons seasoned salt
      1 teaspoon sugar
      1/2 teaspoon paprika
      1/4 teaspoon garlic powder with parsley
      2 drops hot pepper sauce
      1/2 cup vegetable oil

      Dressing
      In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.

      In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons.

      Source:
      "Chiago Sun-Times"