The Original Bogey Club Salad

A classic! Originated in 1948, for the The Bogey Club in St. Louis, Missouri, and later featured at the legendary Frontier Room Restaurant.


1 head Romaine Lettuce, rinsed, dried thoroughly and cut into bite-sized pieces

1 head Iceberg Lettuce, prepared the same way as the Romaine

1/4 cup Sliced Radishes

1/4 cup Chopped Scallions

8 ounces Vivienne® Romano Cheese Dressing or more to taste

Serves 6-8

Toss well before serving.

Roasted Chicken

Pasta Salad


1 box (16 ounces) Rotini Pasta

1 whole Roasted Chicken, skin removed and meat diced (about 2 ½ cups)

1 bunch Green Onions, chopped (about ¾ cup)

pint Grape Tomatoes, each cut lengthwise in half

1 ripe Avocado, peeled, pitted and cut into ½ inch pieces 2 cups Baby Spinach

1 cup Vivienne® Romano Cheese Dressing

Serves 6-8

Prepare pasta as label directs. Drain pasta and cool slightly, about 15 minutes.

In a large bowl, toss pasta with remaining ingredients. If not serving right away, cover and refrigerate up to overnight. Toss salad well before serving

Pasta Salad


1 pound Tri-Color Fusilli Pasta

1 cup Scallions, chopped

8 ounces Vivienne® Romano Cheese Dressing

Serves 6-8

Cook pasta al dente. Drain thoroughly.

Combine with Scallions and Dressing. Toss and serve warm or at room temperature. If serving chilled, wait until pasta is chilled before adding scallions and dressing.

Shrimp Appetizer


2 pounds Shrimp, peeled, de-veined and boiled

1 medium White Onion, thinly sliced

2 tbsp. Capers, well drained

8 ounces Vivienne® Romano Cheese Dressing

Serves 8-10

Combine all. Serve chilled as an appetizer or warm and over hot, steamed white rice for a main course.

Salad a la Nicoise a la Vivienne


8 small Red New Potatoes, quartered and boiled until tender

1 small can tuna, thoroughly drained

½ pound fresh green beans, blanched

½ red onion, thinly sliced

½ red bell pepper, cut into rings for garnish

½ cup Vivienne Romano Cheese Dressing

Serves 6

Combine and toss all. Serve on a bed of lettuce greens.

Cauliflower Salad


1 head cauliflower cut into florets

1 cup scallions, chopped

1 cup Vivienne Romano Cheese Dressing

Serves 6-8

Combine all and marinate for 24 hours, stirring occasionally.

More Serving Suggestions

Marinate boneless, skinless chicken breasts before grilling. This is the second most popular use of our Dressing.

Be adventurous andtry marinating pork, salmon, and Strip steaks too. You can even combine the dressing as marinade with some Herbes de Provence. Use your imagination!

  • Roast corn-on-the-cob, pour Vivienne onto corn while wrapping in aluminum foil. Roast on grill until done.
  • Pour over hot, steamed rice, farro, grains, or legumes of any variety.
  • Serve as a topping for your turkey stuffing, steamed vegetables, or omelette
  • Marinate fresh mozzarella cheese balls in Vivienne before serving as antipasto
  • Marinate potato skins in Vivienne, bake at 400 degrees until lightly browned
  • Many of our friends around the country have told us Vivienne is the way to get their children to eat vegetables!
  • Use at as a dipping sauce for all crudite!