BLOODY-MARY TOMATO SALAD
Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire are whisked with oil for the dressing, and celery seeds and fresh horseradish get sprinkled on before serving. A dash of aquavit, a spiced Norwegian liquor, or vodka gives the salad more complexity, but it's just as delicious virgin.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Vegetables
Time 15m
Number Of Ingredients 10
Steps:
- Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.
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
LOBSTER SALAD WITH BLOODY MARY GRANITE
Provided by Food Network
Time 45m
Yield 12 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Make the Granite: Combine all ingredients and season with salt, to taste. Pour into a shallow container and place in the freezer. Run a fork through the granite every 30 to 45 minutes, while it is freezing, to obtain a nice, granular texture.
- Make the Lobster Salad: Fold all of the ingredients together and season with salt and pepper, to taste. Keep refrigerated until ready to assemble.
- To assemble the hors d' oeuvres, fill up the shot glasses 3/4 of the way with the lobster salad, top with the granite, and serve with cocktail forks.
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 TOMATO SALAD
I haven't made this yet, but it sounds so good I have to put it here so I will be able to find it again. Total time does not include time to chill. From July 2009 Good Housekeeping.
Provided by TheGrumpyChef
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended.
- Add tomatoes and celery; toss to combine.
- Cover and refrigerate 2 hours.
- To serve, toss againto coat with dressing, and garnish with celery leaves.
- Makes 7 cups.
Nutrition Facts : Calories 56, Fat 3.7, SaturatedFat 0.5, Sodium 63.7, Carbohydrate 5.6, Fiber 1.8, Sugar 3.7, Protein 1.2
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
BLOODY MARY PASTA SALAD
Enjoy the taste of the classic cocktail with our Bloody Mary Pasta Salad. Our Bloody Mary Pasta works perfectly into a brunch menu.
Provided by My Food and Family
Categories Sauces & Condiments
Time 1h20m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix dressing, cocktail sauce and Worcestershire sauce until blended.
- Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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- Place the tomatoes in a bowl and season them with a pinch of salt and pepper. Toss well. Add in the olives. Drizzle on a few tablespoons of the dressing and toss. Taste and add more dressing as needed. Top with the celery leaves and the cheddar crisps or serve them on the side.
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