One of my life’s favorite memories is riding some very sure-footed mules to the bottom of the Grand Canyon for an overnight stay at Phantom Ranch, going through climate zone after climate zone all the way down. For dinner at the ranch, we were served a salad with our pile of steaks, and I’ve never forgotten how good the dressing was. Happily, the wrangler who led our little group also scribbled down the dressing recipe. I still have that slip of paper.
1/8 cup cider vinegar
¼ cup sugar
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon Worcestershire sauce
½ cup vegetable oil
½ cup ketchup
¼ cup mayonnaise
1 tablespoon lemon juice
3 cups chopped iceberg lettuce or other salad greens
2 Roma tomatoes, chopped
1 cucumber, chopped
In a mixing bowl, whisk together the vinegar, sugar, mustard, salt, paprika, oregano and Worcestershire. Then add the oil, ketchup, mayonnaise and lemon juice, whisking until incorporated. Combine the lettuce, tomato and cucumber in a bowl and toss with the dressing. Serves 6-8.
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