Lous Halloween Salad Recipes

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HALLOWEEN SALAD

Make and share this Halloween Salad recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Halloween Salad image

Steps:

  • In a medium bowl, whisk together oil, vinegar, mustard, and sugar; season with salt and pepper.
  • Add carrots and raisins, and toss to combine.

Nutrition Facts : Calories 123.6, Fat 7, SaturatedFat 1, Sodium 57.5, Carbohydrate 16, Fiber 2.2, Sugar 10.5, Protein 1

2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
coarse salt and pepper
4 medium carrots, coarsely grated
1/3 cup raisins

LOU LOU'S POTATO SALAD

Make and share this Lou Lou's Potato Salad recipe from Food.com.

Provided by ksyvret2

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Lou Lou's Potato Salad image

Steps:

  • Cook potatoes and let cool.
  • Mix sugar and vinegar and add to potatoes.
  • Mix all remaining ingredients together and cool in fridge.

Nutrition Facts : Calories 126.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 106, Sodium 910.5, Carbohydrate 20, Fiber 2.4, Sugar 2.9, Protein 5.4

2 1/2 cups of cooked cubed potatoes
1 teaspoon sugar
1 teaspoon vinegar
1/2 cup chopped onion
1 1/2 teaspoons salt
1 1/2 teaspoons celery seeds
3/4 cup Miracle Whip
2 hard-boiled eggs, cubed

LOUIS SEAFOOD SALAD

I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret, the clove-flavored vinegar... you can't really taste it, but it adds something special! I'm sure he is long gone, so I feel free to pass on his secret.

Provided by Toby Jermain

Categories     Lobster

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 30



Louis Seafood Salad image

Steps:

  • Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
  • Divide greens onto 4 individual salad plates or place in a large serving bowl.
  • Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
  • Garnish with any or all of the optional ingredients, the more the better.
  • Sprinkle with chopped chives.
  • If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
  • If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
  • Serve additional dressing on the side.

Nutrition Facts : Calories 539.3, Fat 36.5, SaturatedFat 9, Cholesterol 421.6, Sodium 831.8, Carbohydrate 21.8, Fiber 1, Sugar 5.9, Protein 31.3

assorted mixed greens, whatever looks good,washed and drained,torn,and chilled
1 -1 1/2 lb crabmeat or 1 -1 1/2 lb lobster meat, drained and picked over or a combination,chilled
4 hard-boiled eggs, peeled,sliced,or diced,or shredded,or a combination for different textures
1 lemon, juice of
crouton, preferably homemade (optional)
green bell peppers or red bell pepper, rings (optional)
thinly sliced onion rings (optional)
chopped tomato (optional)
mild pepperoncini pepper, italian pickled peppers (optional)
freshly shredded parmesan cheese (optional)
lemon wedges or lemon slice (to garnish) (optional)
2 tablespoons chopped chives
2 tablespoons cider vinegar or 2 tablespoons wine vinegar, simmered over low heat with
8 whole cloves, until reduced to 2 tsp,cloves discarded
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
1/4 cup chili sauce, to taste
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped green onion, including both white and green parts
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped stuffed green olives
1/2 teaspoon prepared horseradish, to taste
a tiny touch garlic
3 -5 dashes paprika
3 -5 dashes tarragon vinegar, plus
1 tablespoon extra virgin olive oil

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