House Salad With Creole Mayonnaise Dressing Recipes

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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



Creole Caesar Salad With Corn Bread Croutons image

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.

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

LINDAS CREOLE VINAIGRETTE

Posted for ZWT5, from Linda McCartneys 'World Of Vegetarian Cooking'. The Cajun Spice mix used is recipe#373544

Provided by Karen Elizabeth

Categories     Salad Dressings

Time 5m

Yield 225 mls

Number Of Ingredients 8



Lindas Creole Vinaigrette image

Steps:

  • Combine all the ingredients except the oil in a small bowl.
  • Gradually whisk in the oil until the mixture thickens.
  • It will keep in a covered jar in the fridge for up to ten days.

60 ml red wine vinegar
1 tablespoon mustard
1 garlic clove, crushed
1 teaspoon cajun seasoning, Lindas Cajun Spice Mix
1/2 teaspoon cayenne pepper
3 drops Tabasco sauce
sea salt and black pepper
175 ml olive oil

CREOLE RANCH SALAD DRESSING

Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!" Estimating the serving size.

Provided by WiGal

Categories     Creole

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9



Creole Ranch Salad Dressing image

Steps:

  • Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
  • Process this for 20 seconds.
  • Add the crushed red pepper and the mayonnaise.
  • Process for another 20 seconds.
  • Season the dressing with salt and cracked black peppercorn to suit your taste.
  • Process dressing another 15 seconds.
  • If not serving immediately, place dressing in a container.
  • Tightly seal container and keep the dressing refrigerated until use.

Nutrition Facts : Calories 216.9, Fat 18.6, SaturatedFat 4.4, Cholesterol 21.9, Sodium 340.9, Carbohydrate 11.9, Fiber 0.1, Sugar 4.1, Protein 1.3

1/3 cup sour cream
1 fresh garlic clove, diced fine
3 tablespoons buttermilk
3 tablespoons vinegar
2 tablespoons fresh basil leaves, diced fine
1/4 teaspoon crushed red pepper flakes
3/4 cup mayonnaise
salt, to taste
black peppercorns, cracked to taste

EASIEST SALAD DRESSING

This is the easiest, yet yummiest salad dressing there is!

Provided by PAYE

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 4



Easiest Salad Dressing image

Steps:

  • Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 301.7 mg, Sugar 0.3 g

½ cup mayonnaise
3 teaspoons milk
¼ teaspoon salt
1 pinch ground black pepper

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