New Orleans Soaked Salad Recipes

NEW ORLEANS SOAKED SALAD

New Orleans Soaked Salad image

This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.

Provided by djshapiro2001

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 heads different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
2 large ripe tomatoes, cut into chuncks
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon shredded fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 teaspoon finely chopped garlic
1 tablespoon finely minced parsley

Steps:

Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4

DOE'S HOUSE SALAD

Doe's House Salad image

Provided by Food Network

Categories appetizer

Time 20m

Yield about 20 servings

Number Of Ingredients 8

Ingredients

6 heads iceberg lettuce, cleaned, cored and torn into large, bite size pieces
2 medium tomatoes, chopped
1 cup chopped red onion
1 1/3 cups salad oil
2/3 cup olive oil
1 cup lemon juice
6 tablespoons minced garlic
2 teaspoons salt

Steps:

Place the lettuce, tomatoes, and onion in a large mixing bowl. In a separate container, combine the salad oil and olive oil. Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss. Serve immediately or within 15 minutes to ensure lettuce remains crisp.

NEW ORLEANS SALAD DRESSING

New Orleans Salad Dressing image

This is a salad dressing recipe my grandma and I used to make all the time when I was a child. Still, to this day it is my favorite dressing! Note: Must use Heinz ketchup or the results will not be the same.

Provided by theshedevil_21

Categories Salad Dressings

Time 10m

Yield 1 quart, 20 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups Heinz ketchup
3/4 cup sugar
1/3 cup white vinegar
1 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon mustard seeds
1/8 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon paprika
1 cup vegetable oil
1 tablespoon Worcestershire sauce

Steps:

Combine all ingredients in a bowl and mix together.

Nutrition Facts : Calories 148.7, Fat 11.1, SaturatedFat 1.4, Sodium 359, Carbohydrate 13.2, Fiber 0.1, Sugar 12.4, Protein 0.4

HERBED GREEN OLIVE SALAD

Herbed Green Olive Salad image

Categories Salad Olive Onion Side No-Cook Vegetarian Quick & Easy Celery Bell Pepper Summer Vegan Parsley Oregano Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 4 cups

Number Of Ingredients 11

Ingredients

2 cups firmly packed drained pimiento-stuffed green olives, sliced crosswise
4 ribs of celery, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 carrot, quartered lengthwise and sliced thin crosswise
3 tablespoons minced fresh parsley leaves
2 teaspoons dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons white-wine vinegar
1/4 cup olive oil

Steps:

In a bowl toss together the olives, the celery, the bell pepper, the onion, the garlic paste, the carrot, the parsley, the orégano, and the red pepper flakes, add the vinegar and the oil, and combine the mixture well. Serve the salad as part of an antipasto or as an accompaniment to cheese, salami, and crusty bread.

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