Kona salad? From the Country Gentleman Restaurant?
Today – ta-da – we have the original, authentic recipe for this apparently awesomely popular concoction, along with equally delicious comments from the 15 Forum cooks who nailed this down for us.
Here goes:
“I remember the Country Gentleman well,” Marty Triplett of Snohomish writes. “It was one of our favorites. It was a warm, friendly restaurant with very good food. And yes, it did burn down.
“I have the original spinach salad recipe, purchased for $1, with the proceeds going to Children’s Hospital in Seattle. I have made it countless times and it’s delicious.”
Eileen Spitaleri of Everett says, “I searched and finally found my copy of the Country Gentleman’s Kona salad. I remember paying $1 for it at the restaurant, to benefit Children’s Hospital.”
We hear from Agnes E. Dwyer of Everett: “I use this Kona dressing for any green salad. It keeps well in the refrigerator.”
Everett cook Patricia J. Yocum tells us, “I was very surprised to see the recipe for the Kona dressing from the old Country Gentleman in the paper. I have a copy of the original recipe, including the salad. I got the recipe from my ex-sister-in-law many years ago. When my copy started to get tattered, I copied it.
“I am sure I am not the only one with the recipe for this great salad. I made it many times for family gatherings and potlucks, and it was always a hit.”
Rexetta Schoenfelder of Snohomish says, “I purchased my copy of the original Kona salad for $1. It was a favorite of my family.”
Arlington cook Julie Hutchison says, “I was so excited to read your Forum about the Country Gentleman Restaurant. I just happened to have worked there on Saturdays back in 1980 to help serve lunch. And yes, I did get blessed with the spinach salad recipe.”
Charlotte Kellogg of Mukilteo writes, “I worked at a bank in the late 1940s, and we held our American Institute of Banking dinners at the Country Gentleman on the shore of Lake Stickney. The first time I saw a see-through fireplace was at the Country Gentleman.
“I’ve had the recipe in question for a long time and can’t remember how I got it. It is an especially delicious salad, and I contributed this to Our Savior’s Lutheran Church cookbook.”
“I have had this recipe from the Country Gentleman Restaurant for years,” Marysville reader Dorothy Spencer says. “It is great and I am happy to share it.”
We hear from Helen Forsythe of Lynnwood, “What happy memories flooded back to me while reading the recipe regarding the Kona dressing for the spinach salad. These I enjoyed on Friday or Saturday nights at the Country Gentleman Restaurant with my now-deceased husband and many friends.
“The dollar we paid for the recipe went to Children’s Hospital. It’s one of my favorite salads – nutritious and delicious!”
Ann Bain of Everett says, “My recipe for the Country Gentleman’s Kona salad was submitted by Sister Marita in a cookbook published by St. Mary Magdalen Parish in the early 1970s. I’ve lost the cover, so I’m not sure of the exact date.”
Everett contributor Richard Palmer writes, “My wife, Phyllis, and I used to frequent the Country Gentleman as often as we could. The spinach salad was one of the very best we ever had. If our memories are correct, the salad was composed of fresh spinach, red onion, bean sprouts, mushrooms, bacon bits not from a jar, and light and crispy croutons.
“The Country Gentleman was probably the best restaurant in Everett in those years. When it burned down and we found that it would not be rebuilt, we were extremely disappointed.”
“I just happen to have an original copy of the recipe for the Kona salad which I am very happy to send to you,” Lynnwood cook Norma J. Rohwer writes. “And yes, there was a dollar donation for it.”
Doris Armstrong of Everett found her recipe in a copy of “I Hate to Cook … But I Love to Eat,” a cookbook assembled by the Dee O’Hara Unit of the Stevens Memorial Hospital Auxiliary. She says, “The Country Gentleman’s Kona salad was wonderful. I know, as I always ordered that when I went to that restaurant located on Lake Stickney and owned by Norma Ganzini.”
Colleen Thompson of Monroe remembers, “I worked at an electronics company at Martha Lake, and we occasionally ate at the Country Gentleman. The Kona salad was excellent.”
And Doris Markham-Gildroy of Arlington notes, “The Kona dressing is great – sweet and yummy!”
And now, without further ado, here’s the how-to for the famous:
Country Gentleman Restaurant Kona salad
Kona dressing (recipe follows)
2large bunches spinach, washed well and drained
8slices bacon, cooked, cut into small pieces
3hard-cooked eggs, peeled and chopped
2cups fresh bean sprouts, washed well and drained
41/2ounces (from an 8-ounce can) water chestnuts, drained and thinly sliced
Thinly sliced ham or turkey (optional)
Tomato wedges (optional)
Grated Parmesan cheese (optional)
Prepare Kona dressing and chill several hours. For the salad, tear spinach into bite-size pieces and turn into salad bowl. Add bacon, eggs, bean sprouts and water chestnuts and gently combine all ingredients. Pour salad dressing over and toss lightly. Serve at once. If desired, thinly sliced ham or turkey and tomato wedges may be added. Grated Parmesan cheese sprinkled on top adds a nice touch.
Kona dressing
3/4cup oil
1/4cup sugar
1teaspoon Worcestershire sauce
2tablespoons grated onion
1/4cup white vinegar
Salt and pepper to taste
1/3cup ketchup
In mixing bowl, combine oil, sugar, Worcestershire, onion, vinegar, salt, pepper and ketchup; mix well, cover and chill several hours. This recipe makes a generous amount. Use as desired.
The next Forum will appear in Friday’s Time Out section.
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