Friday Anne Keyes | Salads
15802
page-template-default,page,page-id-15802,page-child,parent-pageid-15714,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-9.2,wpb-js-composer js-comp-ver-5.1.1,vc_responsive
 

Salads

  • This is my interpretation of the classic as a salad that I served at the Backstage Restaurant in New Hope, PA, and several other place after that... including dinner at home. ...

  • My version of a House Salad from my time as Chef at the Backstage Restaurant in New Hope, PA....

  • This is the Caesar Salad I served at the Backstage Restaurant, and probably other places over the years, prepared in the kitchen, and with a basic Caesar Salad Dressing... Recipe link is down below....

  • This is the Chef Salad I served at the Backstage Restaurant in New Hope, PA, and is pretty much standard fair. Serve with choice of dressing and maybe a nice roll....

  • Straightforward Good Old American Chicken Salad; this is the Bulk Recipe I developed for Baby Watson's. The only thing that stands out here are the raisins; not sure if that was a regional thing - Ne...

  • A typical arrangement of fruits served with a simple yogurt sauce as presented at the Backstage Restaurant in New Hope, PA. Fresh fruits in season are best, however, now days, quality ripe fruit is a...

  • This is a bulk dressing recipe I picked up some time in the 1980's and probably associated with either Pickle's or the Backstage Restaurant... two names for the same place under different owners. Pre...

  • From my Backstage Restaurant days, although I prefer warm spinach salads, if I was stranded on a life boat in the middle of the ocean, I would make this one....

  • When I first learned this recipe I had been cooking for probably less than a year or so; it was presented as a big "Family Secret", "Secret Recipe", to me by the then owners of the Towne House Restaur...

  • When I first learned this recipe I had been cooking for probably less than a year or so; it was presented as a big "Family Secret", "Secret Recipe", to me by the then owners of the Towne House Restaur...