Brennans Jackson Salad Recipes

SEAFOOD MACARONI SALAD

Seafood Macaroni Salad image

This refreshing salad is always well received, especially in summer. My mother said the recipe just "evolved", because she kept adding ingredients until it tasted right. It really does have great flavor!

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 cups uncooked elbow macaroni (about 10 ounces)
6 ounces peeled and deveined cooked shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained and flaked
2 cups sliced celery
1/2 small onion, finely chopped
3 to 4 hard-boiled large eggs, coarsely chopped
1 cup mayonnaise
3 tablespoons sweet pickle relish or finely chopped sweet pickles
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon paprika
Salt and pepper to taste

Steps:

Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill.

Nutrition Facts :

JACKSON SALAD

Jackson Salad image

Provided by Global Cookbook

Number Of Ingredients 9

Ingredients

1/4 c. Bacon, crisp & crumbled
1 can (14-ounce) artichoke hearts, liquid removed and minced
1 can (14-ounce) hearts of palm, liquid removed and minced
1/4 c. Green onions, finely minced
2 Tbsp. Parsley, finely minced
2 x Cloves garlic, pressed
1 ounce Fresh lemon juice
3 ounce Salad oil
1/4 lb Bleu cheese, crumbled Salt and pepper, to taste Romaine lettuce

Steps:

Fry bacon till crisp; drain well and crumble; set aside. In a salad bowl, combine minced artichoke hearts, hearts of palm, onions and parsley. Add in garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well, cover and chill. Wash and dry romaine lettuce and tear leaves into small pcs. To serve, mix chilled ingredients with romaine and serve on chilled salad plates. NOTES : "This salad won a $25,000 prize in a cooking contest. It can be served as a great beginning or possibly even as a main dish salad."

Nutrition Facts : ServingSize 53 g, Calories 241, Fat 24.07 g, TransFat 0.0 g, SaturatedFat 7.41 g, Cholesterol 21 g, Sodium 347 g, Carbohydrate 1.57 g, Fiber 0.2 g, Sugar 0.32 g, Protein 5.37 g

JACKSON SALAD

Jackson Salad image

This recipe comes from a local Newspaper. It was a $5,000 prize winner. Incredibly unique and delicious. It has becomes a favorite with our family and friends.

Provided by Lynnda Cloutier

Categories Lettuce Salads

Number Of Ingredients 11

Ingredients

1 can artichoke hearts, drained, 14 oz
1 can hearts of palm, drained, 14 oz
2 tbsp. fresh lemon juice
6 tbsp. salad oil
1/4 cup green onion, chopped
1/4 cup bacon, crisp and crumbled
2 tbsp. parsley, finely chopped
2 garlic cloves, pressed, juice only
1/4 lb. blue cheese, crumbled
salt and cracked pepper to taste
1 1/2 heads romaine

Steps:

1. Mix all ingredients, except Romaine. Dice artichoke hearts and hearts of palm. At serving time, mix dressing with bite size pieces of chilled romaine and serve on chilled plates. Serves 6 to 8

BRENNAN'S JACKSON SALAD

BRENNAN'S JACKSON SALAD image

Number Of Ingredients 16

Ingredients

Note that the dressing recipe yields 1.5 cups -- and you only need about a 3rd of that per every 4-5 people.
For 4-5 servings:
mixed salad greens, washed and dried [I used a mix of spring greens and stemmed baby spinach]
1 hard-cooked extra large egg, finely chopped
5 slices bacon, cooked until crisp, chopped
1/4c crumbled blue cheese
1/2c Jackson Dressing (below)
Jackson Dressing
Yield: 1 1/2 cups
1 egg yolk
4T dijon mustard
2T minced yellow onion
2T red wine vinegar
1/2t salt
1c vegetable oil
2t fresh ground black pepper

Steps:

For dressing: In a food processor, combine egg yolk, mustard, onion, vinegar and salt. With motor running, very slowly pour oil into food processor until oil is completely incorporated. Season with pepper and additional salt if needed; mix well. Store in covered container in refrigerator up to 3 days. For Salad: In a large bowl, toss salad greens with dressing. Divide greens evenly among 4 salad plates. Sprinkle egg, blue cheese and bacon over greens.

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