House Of Prime Rib Salad Dressing

• 1 1/2 quarts Olive Oil
• 2 (8 ounce) cans tomato paste
• 1 teaspoon garlic salt
• 1 teaspoon Season Salt
• 1 Tablespoon celery salt (another note said to substitute celery seed)
• 4 Tablespoons sugar ( I substitute sweetner)
• 2 cups vinegar
• 1 grated yellow sweet onion
• 2 teaspoons papriika
• Throw it all in a blender and beat till pulverized.
• 8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces
• 2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces
• 2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces
• 4 ounces canned beets -- drained & julienned
• 4 ounces chopped hard-cooked eggs
• 4 ounces croutons -- sourdough best
• 8 each tomatoes -- Teardrop or grape variety

1. Throw it all in a blender (dressing ingredients) and beat till pulverized.
2. Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons.
3. Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression.
4. Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes.

olive oil, tomato paste, garlic salt, salt, celery salt, sugar, vinegar, yellow sweet onion, papriika, romaine lettuce, washed, eggs, croutons, tomatoes

Taken from www.epicurious.com/recipes/member/views/house-of-prime-rib-salad-dressing-51382351 (may not work)