HAROLD'S FLORENTINE SALAD DRESSING
This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.
Provided by Bone Man
Categories Salad Dressings
Time 1h10m
Yield 1 3/4 gallons
Number Of Ingredients 7
Steps:
- Split all ingredients in half (have them ready at hand) and make half a batch at a time.
- Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
- Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
- In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
- Refrigerate until use -- always serve very cold on chilled salads.
Nutrition Facts : Calories 19396.8, Fat 1997.2, SaturatedFat 147.6, Sodium 32370.6, Carbohydrate 470.5, Fiber 10.5, Sugar 388.1, Protein 9.9
HAROLD'S SALAD
This is a marinated fresh vegetable salad which is very pretty in a glass bowl. It's also a great side dish.
Provided by Andrea Young
Categories Broccoli Salad
Time 45m
Yield 11
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the bacon, broccoli, cauliflower, onion, olives, mushrooms and pimento. Stir to mix.
- Whisk together the salad dressing, sugar, salt and pepper. Pour over salad, toss, and refrigerate until chilled.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 14.4 g, Cholesterol 8.7 mg, Fat 13.3 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 512.4 mg, Sugar 8.9 g
HEALTH SALAD
This is a favorite item of mine to order in NYC Jewish delis. So when I decided to make it at home for a BBQ, the first recipe I pulled off of the internet was right on the money. This is "kind of" like a good coleslaw but without the mayo and with a few items added. Use a 4-sided box grater to shred all of the veggies.
Provided by DeSouter
Categories Vegetable
Time 15m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Shred or slice (and I do mean paper thin) all vegetables.
- Mix other ingredients and pour over the veggies.
- You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.
- Refrigerate immediately after mixing veggies and dressing.
HAROLD'S SALAD
This is a marinated fresh vegetable salad which is very pretty in a glass bowl. It's also a great side dish.
Provided by Andrea Young
Categories Broccoli Salad
Time 45m
Yield 11
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the bacon, broccoli, cauliflower, onion, olives, mushrooms and pimento. Stir to mix.
- Whisk together the salad dressing, sugar, salt and pepper. Pour over salad, toss, and refrigerate until chilled.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 14.4 g, Cholesterol 8.7 mg, Fat 13.3 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 512.4 mg, Sugar 8.9 g
SECOND AVENUE DELI'S HEALTH SALAD RECIPE - (3.3/5)
Provided by [email protected]
Number Of Ingredients 8
Steps:
- Shred cabbage and carrot and cut the pepper into thin slices Whisk together dressing ingredients and toss well. Refrigerate. This salad needs about eight hours in the fridge and should remain crisp and fresh tasting for up to two weeks. Great for the summer. Don't freeze.
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