Spinning Salad

romaine lettuce
iceburg lettuce
spinach
beets
hard-boiled eggs
croutons
fresh pepper
Lawry's seasoning salt

Salad dressing:
3 T cider vinegar
3 T water
2 T applesauce
2 t Worcestershire sauce
1.5 t dry sherry
1.5 t Lawry's seasoning salt
1 t sugar
1/2 t paprika
1/4 t garlic powder with parsley
dash of cayenne pepper
1/2 cup vegetable oil

Wash and tear the greens into bite size pieces. Peel and steam or roast the beets (or use canned), allow to cool, and cut into shoe strings (if it's to impress, if not, cut into small pieces). Slice eggs.

In a blender or using sufficiently large liquid measuring cup and immersion blender, blend the salad dressing ingredients.

The reason this salad is called spinning salad is that it is traditionally presented with all the ingredients except the salad dressing, seasoning salt, and pepper in a big metal salad bowl on a bed of ice (usually in a larger bowl). The metal bowl is then spun while the dressing is poured on top. The salad is tossed, and then spun again while the salt and pepper are added, if desired.

Very cheesy video: http://www.yumsugar.com/Lawry-Spinning-Salad-Recipe-Video-34206595