ROCK N ROLL SPINACH SALAD
A basic spinach salad with the perfect compliment dressing. A favorite for dinner on its own or with a slice of quiche and a bottle of crisp white wine. Recipe was shared by friends during our rock n roll days and brings back fun memories every time we have it!
Provided by Acceptance
Categories Salad Dressings
Time 15m
Yield 4 main servings, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
- Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
- Pour all the dressing over the salad and mix very well.
- Get a glass of wine and dig in!
Nutrition Facts : Calories 1025.3, Fat 84.1, SaturatedFat 16.6, Cholesterol 248.9, Sodium 2315, Carbohydrate 38.1, Fiber 4.6, Sugar 25.5, Protein 32.2
ROCK-SHRIMP ROLL
Rock shrimp are meaty and firm, like lobster tail, and have a mild, bland flavor that can really use the help of seasoning at several stages. So we salt them before cooking and during cooking. Once the shrimp are mixed with onion and celery and mayonnaise, taste the shrimp salad as a whole to decide if it could stand even another pinch of salt or grind of pepper. But use unsalted butter on the bun when griddling, to get the perfect play between the sweet and the saline.
Provided by Gabrielle Hamilton
Categories brunch, dinner, easy, lunch, quick, snack, sandwiches, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
- Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef's knife until shrimp is cut into medium, bite-size pieces.
- Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
- Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
- To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.
ROCK 'N' ROLL SNACK CRACKERS
Make and share this Rock 'n' Roll Snack Crackers recipe from Food.com.
Provided by manda1027
Categories For Large Groups
Time 4h5m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl stir together salad dressing mix, pepper flakes and garlic powder, set aside.
- Place crackers in a gallon-sized covered container.
- Drizzle with oil.
- Add dry ingredients.
- Seal container.
- Gently roll to coat crackers.
- Let stand for 4 hours, rolling every 30 minutes to coat.
Nutrition Facts : Calories 160.7, Fat 12.2, SaturatedFat 1.7, Sodium 168.9, Carbohydrate 11.4, Fiber 0.5, Sugar 0.4, Protein 1.5
ROCK-N-ROLL SALAD
This is one of my family's faves
Provided by Lisa Gaston
Categories Salads
Time 1h
Number Of Ingredients 16
Steps:
- 1. Chop the lettuce carrot spinach in small bite sized pieces and separate into 3 plates
- 2. Crisp your bacon take out of skillet and drain on paper towel leave bacon grease in skillet and add shredded chicken ranch and onion cook till onion is transparent add a little water and simmer until absorbed
- 3. Slice potato in French fry pieces cool in an inch or so of oil until crispy and drain
- 4. Arrange French fries on top of chopped salad veggies, put chicken and onions on top, then bacon, then shredded cheese, drizzle ranch dressing on top and serve immediately. Enjoy!
- 5. Ps you can add other veggies like olives chopped broccoli cucumber etc, but this is very filling as is!
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