Chicago Salad Recipes

Steps:

• Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
• Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
• Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
• Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.

Steps:

• For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
• For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
• When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

Steps:

• NOTE: I usually boil the potatoes the day before and put them in a ziploc bag overnight. The skin can stay on for this recipe but if you want to remove it, chilling the potatoes makes it easier. But if you don't have overnight to make the salad, you can use the cooled potatoes the same day.
• Boil the potatoes for 30 minutes in 2 quarts of water with a small amount of salt added. Remove potatoes from pan on to paper towel or plate. Cool potatoes for 30 minutes. Peel and cube the potatoes ( or you can leave the skin on if you prefer that.) Put cubed potatoes in a large bowl.
• In a separate medium size bowl combine: mayo, onion, garlic, sugar, salt, pepper, pickle relish, pickles and mustard. Mix well.
• Pour the dressing over the top of the potatoes and stir gently just until coated. Refrigerate for at least 4 hours before serving for best results. Store leftovers in tightly sealed bowl in refrigerator.

Steps:

• In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
• Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
• Mound up the salad on plates, top with seared dogs, and serve.

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
• Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.