Ugly Salad St Louis Salad Recipes

Steps:

• Mix dress ingredients and pour over vegetables.
• Stir.
• Season with salt and pepper.

Steps:

• Combine oil, vinegar, garlic, salt, thyme, and oregano in a large bowl, whisking to combine.
• Add chickpeas, hominy and mozzarella cubes and stir to combine.
• Cover and refrigerate for as long as you can to let the flavors combine (or let it sit out just while the pasta cooks-- it will still tasty).
• Cook the pasta shells according to package directions.
• Drain and rinse in cold water.
• Add pasta to the marinated ingredients, stirring to combine.
• Eat hot, warm, room temperature, or cold (the salad makes great leftovers), sprinkling each serving with the optional Parmesan cheese separately.
• Note: As you can imagine, this recipe could have many, many different vegetables added to it and many different cheeses would make tasty additions.
• I sometimes add olives, grape tomatoes, scallions, etc.

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.

Steps:

• 1. Break broccoli and cauliflower into florets, place in bowl with thin sliced red onion.
• 2. Combine mayonnaise, parmesan cheese, and sugar in a bowl. Stir in bacon.
• 3. Pour mixture over broccoli, cauliflower, and onion. Refrigerate and toss when ready to serve.