Owner Chris Summerhays recently negotiated a new lease for his Western-themed restaurant at 2350 S. Foothill Drive, that "hopefully will keep me in business 30 more years."

About six weeks ago, however, Summerhays wasn't as certain about the restaurant's future because he and the landlord could not come to an agreement. Summerhays even e-mailed The Salt Lake Tribune saying the restaurant his father started in 1974 would soon expire.

Reader Shirley Giles heard the reports and wondered if she would ever enjoy her favorite tomato vinaigrette again.

Of course, Giles no longer has to worry. She can still enjoy the salad bar at Cowboy Grub anytime she wants. Or, because Summerhays happily shared his recipe, she can toss up her favorite dressing at home.

Also included today for Laurie Thompson is a recipe for balsamic vinaigrette, similar to what is served at TGI Friday's. The recipe was found on the Recipe Circus Web site.

Requests: Cindy Szugye has fond memories of the creamy chicken noodle soup and apple crisp served at the now-closed Red Apple Restaurant in downtown Salt Lake City. Do readers have the recipe?

Pam Hennessy wants the recipe for marbled coffee cake with chocolate chips. "It is made from scratch and was cooked in a bundt pan."

Linda Holloway would like a recipe for salsa similar to what was served at the recently closed Dos Serranos in Taylorsville.

Nick Trotter wants a recipe for dense sourdough baguettes, similar to those made at Little Finns bakery, which is closed.

Jeremy Crowther is looking for a recipe for crab Cancun, similar to what was served at Casa Del Sol at the Family Center in Fort Union. The restaurant closed several years ago.

Julie Robbins would like a recipe for caramel-apple cream-cheese pie, similar to what is offered at Marie Callender's or Village Inn.

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Recipe requests and responses must include first and last name and a daytime telephone number. Send to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101 or kathys@sltrib.com.

Cowboy tomato vinaigrette

8 ounces diced tomatoes

6 ounces red wine vinegar

2 ounces olive oil

1 teaspoon garlic salt

1 teaspoon pepper

1/2 teaspoon salt Mix all ingredients together. Refrigerate for several hours.

-- Chris Summerhays, owner of Cowboy Grub

TGI Friday's balsamic vinaigrette

1 cup canola oil

1/3 cup balsamic vinegar

4 teaspoons Dijon mustard

4 teaspoons granulated sugar

1/2 teaspoons salt

2 cloves garlic, minced Combine oil, vinegar, mustard, sugar and salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick. Pour vinaigrette into a small bowl and mix in garlic. Chill until ready to use.

(TGI Friday's uses this dressing on its pecan-crusted chicken salad.)

-- http://www.recipecircus.com