LOUISIANA SUNBURST SALAD (CREOLE)
This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight.
Provided by Sydney Mike
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak cranberries overnight in the port wine.
- The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
- Add the lettuces & toss, then season with salt & pepper.
- Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.
Nutrition Facts : Calories 238.7, Fat 19, SaturatedFat 4.2, Cholesterol 10.7, Sodium 397.5, Carbohydrate 9, Fiber 2.7, Sugar 3.6, Protein 6.3
CREOLE AUTUMN SALAD
Make and share this Creole Autumn Salad recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Sprinkle chicken breasts on both sides with Creole seasoning.
- Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot. Place chicken in single layer in skillet. Cook 3 to 5 minutes on each side or until browned. Place chicken in baking dish, cover and bake 15 to 20 minutes or until done. Set skillet aside.
- While the chicken bakes, pierce potatoes several times with a fork. Cook in microwave on HIGH 4 to 5 minutes or until just tender. Cool slightly; peel and dice.
- Place the remaining oil, potatoes, apple, celery and undrained tomatoes in skillet used for chicken. Place over medium heat and cook 3 to 4 minutes or until celery is crisp-tender. Remove from heat; stir in vinegar, mustard and salt.
- Cut each chicken breast into thin slices. For each serving, top 1 cup lettuce with about 1 cup apple-sweet potato mixture, 1 sliced chicken breast and 1 tablespoon pecans.
Nutrition Facts : Calories 395.1, Fat 20.9, SaturatedFat 2.5, Cholesterol 75.5, Sodium 424.4, Carbohydrate 23.4, Fiber 5.3, Sugar 11, Protein 28.3
CREOLE CAESAR SALAD
Steps:
- To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
- To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
- In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
CREOLE SALAD
A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.
Provided by Dreamer in Ontario
Categories Peppers
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop the tomatoes, green pepper and olives.
- Whisk together the remaining ingredients.
- Toss with vegetables.
Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 1, Sodium 5.8, Carbohydrate 5.3, Fiber 1.7, Sugar 3.2, Protein 1.1
CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS
My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
Provided by Alexander Smalls
Categories Summer Salad Corn Okra Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the salad:
- Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
- Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
- For the Creole Caesar dressing:
- In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
- Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
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From insanelygoodrecipes.com
5/5 (1)Published Jul 29, 2021Category Recipe Roundup
- Autumn Chopped Chicken Salad. This delightful chicken salad is a chicken salad in the lettuce, veggies, and dressing sense of the words, not the “spread it on bread or crackers” version.
- Autumn Fruit Salad. If you’re looking for a salad that’s less savory and a lot more fruity, this recipe is the one for you. It takes 15 minutes to make, and there’s no cooking required.
- Autumn Kale Salad with Fennel, Honeycrisp, and Goat Cheese. Of the seven ingredients in the dressing for this salad, two of them are maple syrup and Dijon mustard.
- Autumn Crunch Pasta Salad. This 30-minute salad mixes elements from traditional, leafy green salads, a zesty, homemade dressing, poppy seeds, spinach, celery, and pecans with pasta for a leafy green pasta salad!
- Autumn Glow Salad. I’m not sure why this is called a glow salad. My guess is that it’s either: A.) Because it’s full of yellow, orange, and white ingredients, all the colors associated with glowing suns, moons, and stars.
- Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette. Speaking of rich, savory, and comforting salads, this one is high up on that list.
- Autumn Apple Salad. I love this sweet salad because it tastes marvelous and is colorful and gorgeous to boot. It’s primarily sweet, but the bacon, feta cheese, and spinach help tone that down a bit.
- Fall Harvest Spinach Salad. This vibrant salad features plenty of greens, oranges, and brownish-reds, and it’s full of flavorful fall ingredients. Containing butternut squash, cooked quinoa, pumpkin seeds, apples, dried cranberries, and spinach, it’s hearty, healthy, and high in protein and fiber.
- Autumn Pear Salad with Candied Walnuts and Balsamic Vinaigrette. The hardest part of making this salad is mixing up the balsamic vinaigrette dressing, but you can do that early and eliminate most of your work.
- Autumn Pearl Couscous Salad with Roasted Butternut Squash. This salad is dense and filling and somehow manages to be both sweet and full of garlic and herb flavor simultaneously.
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4.9/5 (28)Estimated Reading Time 4 minsServings 4-6Total Time 40 mins
- Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
- Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges.. Remove from the oven and set aside.
- Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately and enjoy!
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- Harvest Salad. Recipe: Harvest Salad. Crisp apples, fresh Brussels sprouts, and hearty kabocha squash come together to create a delightful, quintessentially fall salad.
- Festive Fall Salad. Recipe: Festive Fall Salad. Packed with creamy butternut squash and topped with crunchy cornbread croutons, this Festive Fall Salad recipe welcomes the season with all the signature flavors.
- Beet, Fennel, and Apple Salad. Recipe: Beet, Fennel, and Apple Salad. Earthy beets really shine in this fall salad, especially when you opt for the fun colors like the Chioggia beets or golden ones, which will pop on the plate.
- Brussels Sprout Slaw with Apples and Pecans. Recipe: Brussels Sprout Slaw with Apples and Pecans. Crunchy Brussels sprouts, crisp apples, and plenty of pecans come together for a refreshing autumn salad that allows seasonal produce to shine.
- Apple and Goat Cheese Salad with Candied Pecans. Recipe: Apple and Goat Cheese Salad with Candied Pecans. Spicy, paprika-laden pecans provide a smoky element to this crispy apple and winter greens salad.
- Simple Beet Salad. Recipe: Simple Beet Salad. Throw this together when you're in a pinch. Beets do all the heavy lifting and a pre-made balsamic vinaigrette will do just fine.
- Chopped Kale Salad with Toasted Breadcrumbs. Recipe: Chopped Kale Salad with Toasted Breadcrumbs. In this lighter version of a Caesar salad, all the familiar flavors are here, but swap the lettuce for kale and use Greek yogurt for a little creaminess.
- Spicy Roasted Sweet Potato Salad. Recipe: Spicy Roasted Sweet Potato Salad. Though touted as a "summer salad," sweet potatoes really shine in the fall. Roasting the sweet potatoes renders a beautiful, caramelized crust that's just a little crispy.
- Classic Cranberry Salad. Recipe: Classic Cranberry Salad. Move over, canned stuff. This homemade version is so good, you'll want it all season long (not just on Thanksgiving!).
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