BLOODY MARY SALAD
From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.
Provided by COOKGIRl
Categories Vegetable
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 22
Steps:
- DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
- Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
- Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
- SALAD: Toss remaining ingredients together and season with salt and pepper.
- Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.
BLOODY MARY SEAFOOD SALAD
Serve this bloody mary seafood salad as a starter or light lunch. The sauce also makes a fabulous bloody mary drink topped up with a little more tomato juice
Provided by Katie Hiscock
Time 10m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
- To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
- When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.
Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium
BLOODY MARY TOMATO SALAD
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
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
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