Salad Recipes

Please select from one of the following recipes:   Artichokes and Mushrooms Salad Blackened Pork Tenderloin Salad with Soy/Mustard Vinaigrette Caesar Salad Dressing Crab Louis Salad Crawfish Tortellini Salad Creamy Cucumber Salad   German Potato Salad Grilled Catfish Salad Pasta Salad Boscoli Potato Salad Shrimp and Hearts of Palm Salad Shrimp and Tortellini Salad Spicy Shrimp Salad with Mango Dressing Spinach Salad   Artichokes and Mushrooms Salad   Iceberg Lettuce Romaine Lettuce Purple Cabbage diced Medium Mushrooms-boiled Artichoke Heart Quartered Julienne onions Italian Dressing Tomato Wedges Trim and boil mushrooms, marinate with julienne onion and quartered artichoke hearts. Place six oz ladle worth on bed of mixed lettuce and garnish with tomato wedge. © 1984 John Albrecht, CEC   Return to top   Blackened Pork Tenderloin Salad with Soy/Mustard Vinaigrette Ingredients 12-fresh pork tenderloins ("Bryan" makes an excellent choice) 16 oz butter-melted Seasoning mix: 1 oz cayenne pepper 1 oz white pepper 1 oz dustless black pepper 1 oz granulated garlic 1-1/2 oz salt 3 oz paprika 2 oz ground cumin 2 oz ground chili powder 2 oz leaf thyme 2 oz basil Salad ingredients: 3 heads iceberg lettuce 3 heads romaine lettuce 5 heads Boston or bibb lettuce 12 oz arugula 2 heads of radicchio 8 tomatoes cut in 6 wedges each (2 per plate) 48 artichoke heart quarters (2 per plate) Soy/mustard dressing: 2 c. sugar 2 c. soy sauce 1-1/2 c. white vinegar 2 c light salad oil (safflower or canola work well) 5 tbsp. dijon mustard Salads: Clean and shred by hand all greens, dry and place on plates, refrigerate. Garnish each plate with artichokes and tomatoes 1. Combine all dressing ingredients and chill. (dressing must be stirred before every use) 2. Combine seasoning mix  3. Heat a large black iron skillet dry on stove and preheat oven to 350 degrees 4. Roll tenderloins in seasoning mix, shake off, dip in melted butter and blacken outside in dry skillet, rolling over as each side blackens. Note: if all your tenderloins do not fit in the skillet, be sure to clean and dry your skillet before blackening again. 5. Finish in oven until internal temperature of 155 to 160 degrees. Do not overcook ! 6. Allow about 6 minutes to rest before slicing. Slice diagonally and fan out on lettuce beds. Stir dressing and ladle about 2 oz over pork.  Serves 24  © 1984 John Albrecht, CEC   Return to top Caesar Salad Dressing   1 Tbsp chopped Garlic 2 eggs 4 oz grated parmesan cheese 2 oz balsamic vinegar 2 oz red wine vinegar 2 Tbsp Dijon mustard 1 oz anchovies filet 1 Tbsp salt 1 tsp black pepper 24 oz good olive oil   Combine garlic, eggs, cheese, vinegar, mustard, anchovies, salt and pepper in food processor or blender. With the machine running, slowly add oil to form an emulsion. Continue to add until all oil is incorporated. Store in refrigerator. © 1984 John Albrecht, CEC   Return to top Crab Louis Salad   1/2 c. Crabmeat  1 boiled egg 1 lemon wedge   Louis Sauce  1/2 c. Crabmeat  1 c. Mayonnaise  1 c. Heavy cream  1/4 c. Chili sauce  1 boiled egg 1 lemon wedge 1 tsp Worcestershire  1/4 c Chopped bell pepper  1/4 c. Green onion  2 tbsp Lemon juice  Salt and white pepper to taste   On a bed of crisp lettuce, place 1/2 c crabmeat, pour over 1/4 c. Louis Sauce, garnish with sliced boiled egg, lemon wedge, and sprinkle with chopped green onions. © 1984 John Albrecht, CEC Return to top     Crawfish Tortellini Salad 2 # Crawfish 2.5 # Cooked Tortellini 2 cups olive oil 2/3 cup vinegar (wine or other) 2 tsp lemon juice Chopped parsley Chopped green onions Salt, pepper cayenne, rosemary and or basil to taste   Combine all ingredients, stir occasionally, let sit 1 hour minimum, overnight if possible. Serve on bed of fresh greens.  © 1984 John Albrecht, CEC   Return to top   Creamy Cucumber Salad   Dressing   1/4 c sour cream   1/3 c plain yogurt   1 1/2 tsp rice wine vinegar   1 1/2 tsp sugar   1/2 tsp salt   1/4 tsp black pepper   3 cucumbers, thinly sliced 1 Vidalia or red onion, thinly sliced   Combine dressing ingredients. Toss with cucumber and onion, chill 2 hours.  © 1984 John Albrecht, CEC   Return to top     Grilled Catfish Salad Marinate 6- 8 ounce catfish filets 1/2 c melted butter 1/2 c cane syrup 2 tbsp thyme 2 tbsp basil 2 tbsp cracked black pepper Salt to taste In a mixing bowl, combine all ingredients and mix well to ensure that spices are blended. Allow fillets to set in marinade about thirty minutes.  Charbroil the filets on a hot grill three to five minutes on each side or until done. Remove and keep warm. Salad 12 leaves red leaf lettuce 12 leaves romaine lettuce 12 leaves curly endive 12 leaves bibb lettuce Any other available greens 1 c crumbled blue cheese 2 cups blue cheese dressing Tomatoes for garnish Cracked black pepper to taste Use the leaf lettuce as a base. Mix the remaining leaves and toss, place on top of the leaf lettuce. Cut the grilled catfish in 1" strips and place on top of salad. Sprinkle with crumbled blue cheese and top with dressing.  Garnish with tomato. © 1984 John Albrecht, CEC Return to top             Pasta Salad Boscoli   Need Some Boscoli Olive Salad OS001 Boscoli Olive Salad - 32 oz. Price: $10.95 More Information OS006 Boscoli Olive Salad - 16 oz. Price: $6.95 More Information Use the selections on the left to browse our store Dice 1 cup onions, 1 cup celery & 1 cup sweet bell pepper. Sauté in Boscoli Herbed Extra Virgin Olive Oil. Add garlic, oregano & black pepper to taste. Chop 1/3 lb. salami, 1/3 lb. ham & 1/3 lb. mortadella or pre-cooked sausage & add to mixture. Cook 3-5 minutes on medium heat. Add 6-8 Tbsp. of Boscoli Italian Olive Salad. Mix well. Pour 1 cup pasta water into mixture. Thicken sauce by adding Italian bread crumbs. Reduce heat. Add sauce to Penne pasta cooked al dente. Grate Parmesan cheese and sprinkle with toasted sesame seeds. Serves 4-6 persons.     Potato Salad   Ingredients French Dressing   1/2 tsp salt   1/8 tsp black pepper   1/4 c lemon juice   1/2 tsp prepared mustard   3/4 c oil (walnut, Vegetable, peanut or olive) 4 c boiled new (waxy) potatoes 2 c mayonnaise or sour cream, a blend of both, or plain yogurt Garnish (any, many or none)   Chopped hard boiled eggs   Chopped cucumber   Chopped celery   Pickle relish   Chopped caper   Horseradish   Parsley   Onion tops   Watercress   Olives   Bell pepper   Onion Marinate warm potatoes in French dressing, cool one hour or more. Add mayonnaise and any combination of garnishes, finish with watercress. © 1984 John Albrecht, CEC   Return to top German Potato Salad Ingredients 18 medium potatoes- peeled 10 strips bacon 1 c. chopped onion 1 c. chopped celery 2/3 c. dill pickle relish 3/4 c. chicken stock 1 1/2 c. vinegar 1 1/2 tsp sugar 1 1/2 tsp salt 1/2 tsp paprika 1 tsp dry mustard 1/3 c. chopped parsley Cook potatoes, slice and set aside. Sauté bacon until crisp, mince. in bacon drippings, sauté onion till golden brown and sauté celery.  In a separate pot, heat stock, vinegar, sugar, salt paprika and mustard until simmering. Add all ingredients together including parsley, toss lightly, serve hot or warm. © 1984 John Albrecht, CEC   Return to top   Shrimp and Tortellini Salad Ingredients 3 # peeled, deveined 21-25 count shrimp 3 # cheese Tortellini-cooked 1 qt heavy whipping cream 2 bunches of green onions 4 tbsp chopped parsley 1 tbsp leaf thyme 1 tbsp dill 1 tbsp Lea and Perrins 1 tsp Cajun Chef hot sauce 3 tbsp chopped garlic Red white and black peppers Salt or 1 tbsp shrimp base 2 tbsp olive oil 4 oz. pecorino or Parmesan cheese, grated Sauté onion bottoms and garlic in olive oil. Add shrimp and sauté until pink all around, need not be fully cooked. Remove shrimp, add whipping cream, thyme, dill, Lea and Perrins, and hot sauce and base, if available. Reduce cream until it begins to thicken, add shrimp and Tortellini, bring to a simmer, add onion tops, parsley, season with peppers and salt as needed. Sprinkle cheese and mix thoroughly, serve immediately.  © 1984 John Albrecht, CEC Return to top   Shrimp and Hearts of Palm Salad   Ingredients 9 Cans Hearts of Palm 5# 40-50 count Shrimp 1 jar capers Creole mayonnaise (see below) Onion tops Romaine and head lettuce   Creole Mayonnaise   1 Qt Mayonnaise   1 1/2 pt Creole mustard   Cayenne pepper   Salt to taste   Chopped parsley   4 tbsp lemon juice   Tabasco to taste   Mix Creole mayonnaise. Cook shrimp in salted and peppered water until done. Cool completely. Cut hearts of palm in six pieces. Mix hearts of palm, shrimp, capers and Creole mayonnaise, add onion tops. Place mixture in refrigerator for at least one hour. Serve on bed of lettuce with lemon garnish. Serves about 30. © 1984 John Albrecht, CEC   Return to top Spicy Shrimp Salad with Mango Dressing 1 mango 2 tsp lemon or lime juice 1 # large shrimp 1 tsp chicken stock 1 tsp chili powder 1 tsp Louisiana Gold hot sauce 1 1/2 c pineapple chuncks (fresh or canned) 1 c chopped tomato 1 red onion, thinly sliced Mixed lettuce   Puree peeled mango with lemon or lime juice, reserve. In a sauce pan, combine shrimp, stock, chili, and hot sauce. Cook till the shrimp are done. Remove from heat, add tomatoes, pineapple and onion. Chill. Arrange on lettuce, spoon mango dressing over.  © 1984 John Albrecht, CEC   Return to top   Spinach Salad Ingredients Dressing   1 c. Sugar   1 c. Soy Sauce   3 c. White Vinegar   4 C. Salad Oil   Creole or Dijon Mustard to taste   Mix   Salad   Cleaned Spinach   Cooked Bacon Bits   Chinese noodles   Egg Whites and yolks chopped   Toss spinach with bacon bits and Chinese noodles and egg yolks. Garnish with egg whites.   © 1984 John Albrecht, CEC   Return to top