55 Salad

We have a local legend of a salad in my neck of the woods. Many years ago there was a popular restaurant in Columbus called 55 on the Boulevard. In my "old days" as an advertising agency rep, 55 on the Boulevard was my client. That was actually just before their heyday (I can claim responsibility for their popularity, right?). Then, as so many restaurants do, after their heyday, they fizzled out. Bad management or something. Anyway, they had several locations under several different names, but one menu item that was super popular was their house salad: The 55 salad. There is actually a restaurant in one of their former locations that still sells the salad because it was so popular, but it's such an easy salad to make you can serve it at home.

The salad is simple greens (mostly iceberg or butter lettuce), red onion, bacon, blue cheese, and tomatoes. The dressing is the kicker -- a very sweet and slightly tart and garlicy mixture -- just shaken up well in an old mason jar. Easy peasy. When making the dressing you may want to start with a lesser measure of garlic powder -- 2 teaspoons is too much for me. You can also use fresh garlic if you prefer. And the dressing keeps for quite a while in the fridge.

55 Salad

freshly washed and spun dry greens -- a mixture of baby greens and butter or iceberg is good

red onion -- a few thin slices per plate

cooked and crumbled bacon, to taste

crumbled blue cheese, to taste

chopped tomato or halved cherry tomatoes

dressing

Plate greens and toppings and drizzle with dressing. Top with fresh cracked pepper.

55 Dressing

1 cup vegetable oil
1/2 cup white vinegar
1/2 cup sugar
1 t. dry mustard
1/4 t. crushed red pepper
1 1/2 t. salt 
2 teaspoons garlic powder (or less to taste)

Mix in a glass jar and shake well. Refrigerate until serving time.

 

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