Commanders Palace Salad Dressing Recipes

COMMANDER'S PALACE CALIFORNIA SALAD WITH HONEY-YOGURT DRESSING

Commander's Palace California Salad With Honey-Yogurt Dressing image

This recipe comes from The Commander's Palace New Orleans Cookbook. This is one of my favorite places to eat. A true dining experience. The salad is easy and quite impressive.

Provided by PaulaG

Categories Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 pint plain yogurt (I use low-fat)
6 tablespoons lemon juice
3 tablespoons honey
salt
white pepper
1 head boston lettuce, torn into bite-sized pieces
4 avocados, peeled, pitted and sliced
1 cup grapefruit section
1/2 cup walnut halves (I use pecans)
1/4 cup seedless raisin

Steps:

Add all the dressing ingredients into blender container.
Pulse several times or until well blended.
Mix salad ingredients in a large salad bowl.
Serve on chilled plates with dressing on the side.

Nutrition Facts : Calories 300, Fat 21.6, SaturatedFat 3.9, Cholesterol 8, Sodium 37.9, Carbohydrate 26.7, Fiber 7.8, Sugar 16, Protein 5.9

COMMANDER'S SALAD

Commander's Salad image

This is from the 1984 "The Commander's Palace New Orleans Cookbook". Commander's Palace is my favorite place to eat in New Orleans and this salad is their most popular side salad, according to the recipe.

Provided by Leslie in Texas

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens (Commander's Palace uses a mixture of leaf lettuce,field greens, Bibb lettuce, romaine, endive, and w)
4 tablespoons crumbled crisp bacon
4 tablespoons freshly grated parmesan cheese
1 cup crouton
1 1/2 cups salad oil
1 egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon freshly cracked black peppercorns
1/4 cup white vinegar
3 tablespoons minced onions
2 hardboiled egg, peeled and coarsely chopped

Steps:

Tear greens into bite-sized pieces.
In a large salad bowl, combine the greens,bacon, cheese, and croutons.
Put 1/2 cup oil and the remaining dressing ingredients in a blender.
Cover and blend on low speed.
Remove cover and gradually blend in remaining oil.
To serve, pour 8 T. of dressing over salad and toss.
Divide onto individual plates and garnish each serving with the hard boiled egg.
Refrigerate any leftover salad dressing.

Nutrition Facts : Calories 848.5, Fat 88.2, SaturatedFat 13.8, Cholesterol 155, Sodium 559.3, Carbohydrate 7, Fiber 0.5, Sugar 0.8, Protein 8.7

COMMANDER'S PALACE SALAD DRESSING

COMMANDER'S PALACE SALAD DRESSING image

Categories Egg Side

Yield 10 2tb

Number Of Ingredients 18

Ingredients

Ingredients
Nutrition
Servings 4
Units US
Salad
4 cups mixed salad greens (Commander's Palace uses a mixture of leaf lettuce,field greens, Bibb lettuce, romaine, endive, and w)
4 tablespoons crumbled crisp bacon
4 tablespoons freshly grated parmesan cheese
1 cup crouton
Dressing
1 1â2 cups salad oil
1 egg, at room temperature
1â2 teaspoon salt
1â2 teaspoon freshly cracked black peppercorns
1â4 cup white vinegar
3 tablespoons minced onions
Garnish
2 hardboiled egg, peeled and coarsely chopped

Steps:

Tear greens into bite-sized pieces. In a large salad bowl, combine the greens,bacon, cheese, and croutons. Put 1/2 cup oil and the remaining dressing ingredients in a blender. Cover and blend on low speed. Remove cover and gradually blend in remaining oil. To serve, pour 8 T. of dressing over salad and toss. Divide onto individual plates and garnish each serving with the hard boiled egg. Refrigerate any leftover salad dressing.

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