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.

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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.