Sidbury House Salad is super simple to make and a total crowd pleaser. Crispy iceberg lettuce and spinach are combined and garnished with bacon crumbles and mushrooms before being dressed in a homemade salad dressing that is to die for! Even kids love this salad because of the creamy, sweet and sour dressing it’s served with. I love making this salad for Thanksgiving because it’s simple, cool and crisp and everyone loves it.
This recipe has been in my family for as long as I can recall. It was originally printed in the Corpus Christi’s Junior League cookbook called Delicioso! which was published in 1982. My mom used to make this salad for special occasions, and I always gobbled it up!
There’s something about that salty bacon with the sweet salad dressing that keeps you coming back for more.
I hadn’t had Sidbury Salad in a while when I suddenly the bright pink and yellow spine of the Delcioso! cookbook on my husband’s bookshelves. Chris has oodles, like probably 500+, cookbooks. Not all that surprising given he’s a chef for a living, but who would have thought he would have the cookbook from my hometown’s junior league!?!
I started flipping through the pages, remembering all of the recipes that my mom used to make from it. Then I stumbled upon it. Hell yeah!!! Sidbury Salad was immediately on the menu for dinner that night and I fell in love with it all over again.
I’ve refreshed the recipe just a bit by including beech mushrooms instead of button mushrooms like the original recipe calls for. I think the beech mushrooms are really pretty and delicate, but they also have a more pronounced mushroom flavor which I like. Feel free to use any kind of mushroom you like.
On the other hand, I did not mess with the iceberg lettuce in the original recipe. I know, I know. Iceberg lettuce has no nutritional value, blah, blah, blah. It also has amazing crisp and crunch that you don’t get with other lettuce. I also love it because it reminds me of every simple house salad I ever loved as a kid. Feel free to substitute with romaine lettuce if you’re morally opposed to old man iceberg.
Give this old-school recipe a try and be sure to let me know what you think in the comments sections below. If you’re looking for other ideas for your holiday menu, check out my Thanksgiving post with my full menu and helpful planning tips.
Sidbury House Salad
- 10 oz fresh baby spinach
- 1 head iceberg lettuce
- 8 oz fresh beech mushrooms*
- 1/2 lb bacon cooked and crumbled
- 3 Tb sugar
- 1 tsp salt
- 1 Tb dry mustard
- 2 Tb grated onion about half a small onion
- 1/3 C cider vinegar
- 1 C vegetable oil
- 1/2 pint cottage cheese
To make dressing
- Mix together all of the ingredients except cottage cheese in a mason jar and put in the fridge for a minimum of 2 hours to chill. Add the cottage cheese, put the lid back on and shake well when ready to serve.
To make salad
- Chop iceberg lettuce into large chunks and tear baby spinach into roughly bite size pieces. Pull the beech mushrooms apart into individual mushrooms, or slice mushrooms into 1/4-inch thick slices if using a more traditional mushroom cap. Add the mushrooms to the lettuce. Just before serving dress lettuce and mushrooms with dressing and add the bacon crumbles.