Cocktail Salad Dressing Recipes
PRAWN COCKTAIL SALAD
Try this main meal twist on a seventies classic
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk the ingredients for the dressing together. If it's a little thick, add a splash of water.
- Put the prawns, avocado, tomatoes, spring onions and lettuce in a large salad bowl, drizzle with the olive oil and lemon juice, toss gently, then serve with the dressing handed round separately.
Nutrition Facts : Calories 297 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
EASY SALAD DRESSING
This is my basic salad dressing formula with only 4 ingredients. You can switch out the types of vinegar or oil and add fresh herbs to spruce it up, but it tastes great as it is, as well.
Provided by Ursel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Stir together oil, vinegar, sugar, and salt.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 2.1 g, Fat 28 g, SaturatedFat 2.1 g, Sodium 581.4 mg, Sugar 2.1 g
COCKTAIL SALAD DRESSING
Punch up your next shrimp Caesar with this salad-friendly riff on classic cocktail sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 5m
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together ketchup, lemon juice, 2 teaspoons water, mustard, and sugar. Whisking constantly, add oil in a steady stream and whisk until dressing is thickened and smooth. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days.
FRUIT COCKTAIL SALAD
"Convenient canned fruit and instant pudding mix streamline preparation of this refreshing medley," reports Karen Buhr from Gasport, New York. This shortcut salad can also be served as a sweet satisfying dessert for diabetics.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CREAMY SALAD DRESSING WITH SOUR CREAM
Steps:
- Gather the ingredients.
- Whisk together the salt, pepper, paprika, sugar, garlic powder, oil, and vinegar until sugar is dissolved.
- Add sour cream and whisk the mixture briskly to combine.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 121 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 83 mg, Sugar 1 g, Fat 13 g, ServingSize 1/2 cup dressing (4 servings), UnsaturatedFat 0 g
SHRIMP COCKTAIL SALAD
Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In small bowl, combine mayonnaise and cocktail sauce; blend well.
- In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
- To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.
Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 175 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g
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SHRIMP COCKTAIL SALAD RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
Estimated Reading Time 2 mins
- Place the shrimp, garlic, oil and lemon juice in a mixing bowl Season lightly with salt and freshly ground black pepper and toss to combine.
- Place a large frying pan over medium-high heat. Add the shrimp and sauté until they turn pink and opaque, 2 to 4 minutes. Remove from the heat and set aside.
- Prepare the dressing by whisking the chili sauce, horseradish, lemon juice and mayonnaise together in a small bowl. Add just enough milk to produce a creamy consistency, season with a bit of freshly ground pepper and set aside.
- To assemble the salads, arrange a bed of lettuce on each of 4 plates and top with tomato wedges and slices of avocado, cucumber and onion. Divide the shrimp between the salads and drizzle each with a portion of dressing.
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Estimated Reading Time 4 mins
- Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves.
- Storage: Excluding garlic and fresh herbs, Dressing will keep for weeks in the fridge - just give it a good shake before using. Big batch - click servings and slide.
- Use to dress any fresh salad (make sure leaves are dry otherwise it won't stick) or steamed, boiled or roasted vegetables (douse while hot so it absorbs!). Drizzle and toss well just before serving.
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- Throw all your ingredients into the blender or processor except for the oil and blend it up well. Then with the machine running, drizzle the oil in VERY SLOWLY in a thin drizzle. The mixture will become nice and thick and you are done! Just season to taste with salt and pepper after.
- You will need a nice sturdy bowl and a good whisk. Add all the liquid ingredients to the bowl except for the oil (so leave the garlic and the parmesan out) and whisk it good. Then drizzle the oil in VERY SLOWLY in a thin drizzle while you keep whisking. Whisk it fast! The mixture will thicken up.
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- Honey & mustard. Sweet with a little bit of heat, this is another popular combination. Just five storecupboard ingredients stand between you and salad perfection.
- Sesame & soy. If you’re looking for a subtly nutty, savoury flavour then this Asian-style dressing is ideal. Just add 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tbsp groundnut oil, juice of 1 lime, ¼ tsp chilli flakes and 1 tsp honey to a small bowl and stir together.
- Sherry & sultana. Plump, juicy sultanas and subtly sweet vinegar go nicely together in this orangey dressing. Whisk together the zest and juice of 1 orange, 4 tbsp sherry vinegar and 6 tbsp extra virgin olive oil in a small bowl.
- Parsley. This light, herby dressing with a hint of garlic goes well with fish, pasta salad or a nutrient-packed tabbouleh. It’s not overwhelming and it’s just a shake away.
- Caper and anchovy. Garlic and anchovy is the ultimate savoury and salty combination. Finish with a drizzle of red wine vinegar and a handful of versatile capers.
- Ginger & wasabi. Add a little heat to your standard salad with this zingy ginger dressing. To make, grate a thumb-sized piece of ginger into a small bowl.
- Sweet chilli. With a slight kick that won’t blow your head off, this sweet and sticky chilli dressing adds a little something extra to any simple side salad.
- Tahini. This cool, delicate, sesame-based dressing goes well with Middle Eastern style salads or drizzled over griddled halloumi. To make, stir together 2 tbsp tahini with the juice of 1 lemon, salt, pepper and 6 tbsp water in a small bowl.
- Minty yogurt. What could be better than crunchy cucumber chunks and a light, minty sauce? To make, roughly chop ½ small pack of mint and a ¼ cucumber.
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