Bloody Mary Salad Recipes

BLOODY MARY SALAD

Bloody Mary Salad image

From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.

Provided by COOKGIRl

Categories Vegetable

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1 tablespoon shallot, finely minced
1/4 cup vodka (or 1/4 cup stock)
2/3 cup spicy vegetable juice (V8 juice, 5.5 ounce can)
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon horseradish
1/2 teaspoon celery seed
1/2 lemon, juice of
salt, to taste
pepper, to taste
8 ounces cooked medium shrimp (1 cup approximaetly)
2 cups tomatoes, diced
1 cup celery, thinly sliced
1/2 cup English cucumber, diced
1/3 cup pimento stuffed olive, cut in half
1/4 cup red onion, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon olive oil

Steps:

DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
SALAD: Toss remaining ingredients together and season with salt and pepper.
Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

BLOODY MARY TOMATO SALAD

Bloody Mary Tomato Salad image

I haven't made this yet, but it sounds so good I have to put it here so I will be able to find it again. Total time does not include time to chill. From July 2009 Good Housekeeping.

Provided by TheGrumpyChef

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons prepared horseradish
2 tablespoons olive oil
2 tablespoons vodka (optional)
1 tablespoon fresh lemon juice
1 1/2 teaspoons hot pepper sauce
1 teaspoon Worcestershire sauce
salt, to taste
pepper, to taste
3 pints grape tomatoes, cut in half (may use cherry tomatoes)
4 stalks celery, cut into 1/4 inch thick diagonal slices
celery leaves (to garnish)

Steps:

In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended.
Add tomatoes and celery; toss to combine.
Cover and refrigerate 2 hours.
To serve, toss againto coat with dressing, and garnish with celery leaves.
Makes 7 cups.

Nutrition Facts : Calories 56, Fat 3.7, SaturatedFat 0.5, Sodium 63.7, Carbohydrate 5.6, Fiber 1.8, Sugar 3.7, Protein 1.2

BLOODY-MARY TOMATO SALAD

Bloody-Mary Tomato Salad image

Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire are whisked with oil for the dressing, and celery seeds and fresh horseradish get sprinkled on before serving. A dash of aquavit, a spiced Norwegian liquor, or vodka gives the salad more complexity, but it's just as delicious virgin.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Vegetables

Time 15m

Number Of Ingredients 10

Ingredients

2 pounds heirloom tomatoes, cored and cut into 1/2-inch-thick rounds
Kosher salt and freshly ground pepper
2 tablespoons aquavit (optional)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1/2 teaspoon celery seeds
1/2 teaspoon caraway seeds
1 tablespoon freshly grated horseradish
2 tablespoons chopped fresh chives (optional)

Steps:

Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

BLOODY MARY TOMATO SALAD

Bloody Mary Tomato Salad image

This recipe taken from our local township Advance Newspaper. Serving amounts are a total guess and the cooking time is the chilling time.

Provided by CoffeeB

Categories Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons prepared horseradish
2 tablespoons olive oil
2 tablespoons vodka (optional)
1 tablespoon lemon juice
1 1/2 teaspoons hot pepper sauce (I use Frank's)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 pints tomatoes (cherry or grape, cut in 1/2) or 3 pints tomatoes (cut into chunks)
4 stalks celery, cut into 1/4 inch slices
1 zucchini, cut into 1/4 inch slices

Steps:

In a large bow, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, worcestershire sauce, 1/2 t. salt, 1/2 t. freshly ground pepper until blended.
Add tomatoes, celery, and zucchini and toss to combine.
Cover and refrigerate 2 hours.
To serve, toss again to coat with dressing.

Nutrition Facts : Calories 86, Fat 5.1, SaturatedFat 0.7, Sodium 282.8, Carbohydrate 9.8, Fiber 3.1, Sugar 6.6, Protein 2.2

BLOODY MARY SEAFOOD SALAD

Bloody mary seafood salad image

Serve this bloody mary seafood salad as a starter or light lunch. The sauce also makes a fabulous bloody mary drink topped up with a little more tomato juice

Provided by Katie Hiscock

Time 10m

Number Of Ingredients 12

Ingredients

2 tbsp oil
1 garlic clove, peeled and crushed
180g small scallops, or large scallops, cut into slices
250g raw peeled prawns (see tip)
200ml fresh tomato juice
1-2 tbsp oyster sauce
1 tsp light soy sauce
1 tsp rice vinegar
½ lemon, juiced
1 celery stick, finely chopped
1 small avocado, cut into cubes
handful of coriander, chopped

Steps:

Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.

Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

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