Bloody Salad Recipes

BLOODY MARY SALAD

Steps:

• Combine the bloody mary mix, red wine vinegar, and sugar. Stir until the sugar dissolves then chill until needed.
• Peel the onion then thinly slice to get onion rings. Slice the cucumbers into thin even slices. Half the tomatoes, then thinly slice.
• In a large bowl combine the onions, tomatoes, and cucumbers, then top with the dressing.
• Chill for at least 2 hours stirring occasionally to make sure all the mixture is exposed to the dressing. Unlike most salads, this one you want to get slightly soft.

BLOODY-MARY TOMATO SALAD

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 SALAD

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 BERRY FRUIT SALAD

Steps:

• Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
• Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.

BLOODY MARY SEAFOOD SALAD

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.

BLOODY SALAD

Steps:

• Dice the tomato and celery and put in a bowl.
• Prepare the dressing, mixing all ingredients. Put on the veggies and stir with a spoon to coat well.
• In a plate, put lettuce leaves and put the veggies in the center. Garnish with a lemon slice. Serve immediately.
• The tomato and celery can be mixed the day before and kept in the fridge 12 hours.

BLOODY MARY TOMATO SALAD

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.