Lous Halloween Salad Recipes

LOU'S HALLOWEEN SALAD

Steps:

• Bring 2 1/2 quarts of salted water to a boil.
• Add wild rice and cook, uncovered, stirring occasionally, until tender, about 1 hour.
• Drain, transfer to a bowl and allow to cool.
• Chill wild rice, covered, until cold, about 2 hours.
• Meanwhile, soak onions in salted water.
• When ready to assemble the salad, rinse and drain the onions.
• Whisk together vinegar, oil, garlic, salt and pepper.
• Toss all ingredients with wild rice.
• Pour dressing over salad and toss well.

SPOOKY SALAD

Steps:

• For the salad: Put the mixed greens in a salad bowl. Prepare your eyeballs: Affix a black olive slice to the cut side of each tomato half with a drop of hummus. Affix a green olive and pimiento slice to each mozzarella ball with hummus. To make fingers, affix 1 almond slice to the end of each baby carrot with hummus.
• For the blood dressing: Whisk together the ketchup, vinegar, honey, paprika and Worcestershire in a bowl. Stream in the oil while whisking, and then adjust for salt and pepper. Toss the dressing with the lettuce and then scatter all of the body parts on top so they peek out.

LOUIS SEAFOOD SALAD

Steps:

• Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
• Divide greens onto 4 individual salad plates or place in a large serving bowl.
• Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
• Garnish with any or all of the optional ingredients, the more the better.
• Sprinkle with chopped chives.
• If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
• If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
• Serve additional dressing on the side.

HALLOWEEN SALAD

Steps:

• In a medium bowl, whisk together oil, vinegar, mustard, and sugar; season with salt and pepper.
• Add carrots and raisins, and toss to combine.