Bloody Salad Recipes

BLOODY MARY TOMATO SALAD

Bloody Mary Tomato Salad image

I haven't made this yet, but it sounds so good I have to put it here so I will be able to find it again. Total time does not include time to chill. From July 2009 Good Housekeeping.

Provided by TheGrumpyChef

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons prepared horseradish
2 tablespoons olive oil
2 tablespoons vodka (optional)
1 tablespoon fresh lemon juice
1 1/2 teaspoons hot pepper sauce
1 teaspoon Worcestershire sauce
salt, to taste
pepper, to taste
3 pints grape tomatoes, cut in half (may use cherry tomatoes)
4 stalks celery, cut into 1/4 inch thick diagonal slices
celery leaves (to garnish)

Steps:

In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended.
Add tomatoes and celery; toss to combine.
Cover and refrigerate 2 hours.
To serve, toss againto coat with dressing, and garnish with celery leaves.
Makes 7 cups.

Nutrition Facts : Calories 56, Fat 3.7, SaturatedFat 0.5, Sodium 63.7, Carbohydrate 5.6, Fiber 1.8, Sugar 3.7, Protein 1.2

BLOODY MARY TOMATO SALAD

Bloody Mary Tomato Salad image

This recipe taken from our local township Advance Newspaper. Serving amounts are a total guess and the cooking time is the chilling time.

Provided by CoffeeB

Categories Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons prepared horseradish
2 tablespoons olive oil
2 tablespoons vodka (optional)
1 tablespoon lemon juice
1 1/2 teaspoons hot pepper sauce (I use Frank's)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 pints tomatoes (cherry or grape, cut in 1/2) or 3 pints tomatoes (cut into chunks)
4 stalks celery, cut into 1/4 inch slices
1 zucchini, cut into 1/4 inch slices

Steps:

In a large bow, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, worcestershire sauce, 1/2 t. salt, 1/2 t. freshly ground pepper until blended.
Add tomatoes, celery, and zucchini and toss to combine.
Cover and refrigerate 2 hours.
To serve, toss again to coat with dressing.

Nutrition Facts : Calories 86, Fat 5.1, SaturatedFat 0.7, Sodium 282.8, Carbohydrate 9.8, Fiber 3.1, Sugar 6.6, Protein 2.2

BLOODY-MARY TOMATO SALAD

Bloody-Mary Tomato Salad image

Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire are whisked with oil for the dressing, and celery seeds and fresh horseradish get sprinkled on before serving. A dash of aquavit, a spiced Norwegian liquor, or vodka gives the salad more complexity, but it's just as delicious virgin.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Vegetables

Time 15m

Number Of Ingredients 10

Ingredients

2 pounds heirloom tomatoes, cored and cut into 1/2-inch-thick rounds
Kosher salt and freshly ground pepper
2 tablespoons aquavit (optional)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1/2 teaspoon celery seeds
1/2 teaspoon caraway seeds
1 tablespoon freshly grated horseradish
2 tablespoons chopped fresh chives (optional)

Steps:

Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

BLOODY BERRY FRUIT SALAD

Bloody Berry Fruit Salad image

Instead of a simple syrup, this fruit salad uses raspberry jam to coat and flavor the mixed fruits. It has just enough natural tartness to keep the fruit salad fresh. For the spookiest fruit salad, let it sit for a few hours and the lychees will continue to absorb the ruby glaze.

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup seedless raspberry jam
1 20-ounce can lychees in syrup, drained, 2 tablespoons syrup reserved
1 1/2 teaspoons fresh lime juice
1 1/2 cups seedless red grapes, halved
1 6-ounce container raspberries (about 1 1/4 cups)
1 6-ounce container blackberries (about 1 cup)

Steps:

Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.

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