Bombay Salad Recipes

BOMBAY SALAD

Bombay Salad image

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

Provided by LoriInIndiana

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup sour cream
1/3 cup chutney, finely chopped
1 teaspoon curry powder
1 tablespoon lime juice
2 cups cooked chicken or 2 cups turkey, shredded
1/3 cup california raisins
1 bunch green leaf lettuce
1 quart chopped iceberg lettuce
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
1/4 cantaloupe, peeled and cut into 4 slices
1/4 honeydew melon, peeled and cut into 4 slices

Steps:

Combine sour cream, chutney, curry and lime juice. Mix well.
In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
Cover and chill chicken mixture and remaining dressing.
To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
Stir coconut and almonds into chicken mixture.
Spoon mixture into center of bowl or platter.
Arrange melon slices around chicken mixture.
Serve remaining dressing on the side.

KING'S INN BOMBAY SALAD DRESSING - COPYCAT

King's Inn Bombay Salad Dressing - Copycat image

Another recipe from King's Inn Restaurant on Baffin Bay in South Texas. If you love avocados, you will love this dressing. I can eat it by itself it is so yummy!!!!

Provided by Stellacaster

Categories Salad Dressings

Time 10m

Yield 3 cups

Number Of Ingredients 8

Ingredients

2 avocados, peeled and seeded
1/2 tablespoon curry powder
8 ounces sour cream
Worcestershire sauce (to taste)
garlic salt (to taste)
lemon juice (to taste)
salt (to taste)
pepper (to taste)

Steps:

Blend all ingredients together in a blender until smooth.
Enjoy!

BULLOCKS TEA ROOM, THE BOMBAY SALAD

Bullocks Tea Room, the Bombay Salad image

This salad with its sweet, pink tinted poppy-seed dressing was a favorite with clients at the 1929 Art Deco Wilshire Store Tea Room. The store closed in the '90's and is now the home of the Southwest Law School. It's art deco decor has been preserved and the building is now on the National Register of Historic Places. This had been the most famous and expensive of the Bullocks stores, and had a clientel that included the rich and famous. The recipe had been published in the Los Angeles Times food section when the tea room was closed.

Provided by lynnski LA

Categories < 30 Mins

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups small shrimp
2 cups crabmeat, in chunks
2 cups celery, thinly sliced
1/4 cup parsley, chopped
1/4 cup mayonnaise
2 teaspoons soy sauce
shredded lettuce (to line plates)
1/2 cup oil
1/2 cup sugar
1/4 cup vinegar, white
1/4 teaspoon dry mustard
1/4 teaspoon salt
3 -4 drops red food coloring (optional)
1 tablespoon poppy seed

Steps:

To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
Turn dressing into a bowl, add the poppy seeds and mix.
Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
Serve the salad with the poppy seed dressing on the side.

Nutrition Facts : Calories 420.5, Fat 33.3, SaturatedFat 4.4, Cholesterol 3.8, Sodium 460.6, Carbohydrate 31, Fiber 1.2, Sugar 27.2, Protein 1.4

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