A few days ago I mentioned that the limited number of table d’hôte selections on a City of Los Angeles dinner menu of the mid-1960s may have been supplemented by a separate menu featuring the chef’s salad. Here is that menu card, which was issued over a number of years. The card has no date, but by the price of the salad I estimate this one was used in about 1970. It also says “111-112,” which suggests it was used on the City of Denver.
By today’s standards, this chef’s salad would be pretty mundane, but Union Pacific must have been proud of it as the menu not only lists all the ingredients but includes a recipe for the salad dressing. That recipe, whose ingredients are limited to a small clove of garlic, a half teaspoon of salt, a half cup of cider viniger, and one-and-a-half cups of oil, would be rejected by any chef or gourmet today as nearly flavorless.