| | MUSTARD VINAIGRETTE |
| 1 | tb | Dijon mustard |
| 3 | tb | Sherry wine vinegar |
| 1/2 | c | Extra-virgin olive oil |
| 1/2 | c | Almond or safflower oil |
| | Salt |
| | Freshly ground white pepper |
| | MIXED GREENS |
| | Salad |
| | Spago House Salad Dressing; (see below) |
| 1/3 | lb | Cooked fresh shrimp |
| 1 | tb | Olive oil |
| 1/2 | c | Diced fresh artichoke bottoms |
| | Salt |
| | Freshly ground white pepper |
| 1/2 | c | Diced carrots |
| 1/2 | c | Diced green beans |
| 1/2 | c | Diced red onion |
| 1/2 | c | Diced radicchio |
| 1/2 | c | Fresh corn kernels |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced ripe avocado |
| 1/4 | c | Peeled seeded and chopped tomato |
| 4 | ts | Grated Parmesan cheese |
| | Fresh caviar; optional |
| 1 | c | Mixed greens of your choice; (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces |
| 2 | c | Assorted greens; (curly endive, baby lettuce, chicory, etc) |
| | SPAGO HOUSE SALAD DRESSING |
| 2 | lg | Shallots; minced (1 heaping teaspoon) |
| 1 | tb | Dijon mustard |
| 2 | tb | Sherry wine vinegar |
| 1/2 | c | Olive oil |
| 1/2 | c | Vegetable oil |
| | Freshly ground white pepper |
