CREOLE MAYONNAISE
Steps:
- Combine mayonnaise and remaining ingredients in a small bowl. Mix until well blended.
- Use as a spread for sandwiches or as a dip with crab cakes or other seafood.
Nutrition Facts : Calories 95 kcal, Carbohydrate 0 g, Cholesterol 6 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 233 mg, Sugar 0 g, Fat 10 g, ServingSize 1/2 cup (8 servings), UnsaturatedFat 0 g
GREEN SALAD WITH CREAMY MAYO VINAIGRETTE
Steps:
- Chop salad ingredients and place in a large serving bowl.
- Add dressing ingredients to a glass jar. Screw lid on tightly and shake until all ingredients are mixed.
- When ready to serve salad, pour dressing over prepared the lettuce, tomatoes, pepper and onions in serving bowl. Toss salad and dressing together until all ingredients are coated well. Serve.
THREE-BEAN SALAD WITH TOMATOES AND TANGY CREOLE DRESSING
Served as a main or side dish, this salad is sure to be a favorite.
Provided by Marianne Williams
Time 15m
Number Of Ingredients 14
Steps:
- Fill a large pot with water to a depth of 4 inches; bring to a boil over medium-high. Fill a large bowl with ice water, and set aside. Add green beans to boiling water, and cook until tender, 1 to 2 minutes. Remove using a slotted spoon; transfer to ice water. Let stand until cooled, about 1 minute. Remove from ice water. Drain; set aside.
- Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and ¼ teaspoon of the salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette.
- Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining ¼ teaspoon salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.
DOE'S HOUSE SALAD
Provided by Food Network
Categories appetizer
Time 20m
Yield about 20 servings
Number Of Ingredients 8
Steps:
- Place the lettuce, tomatoes, and onion in a large mixing bowl. In a separate container, combine the salad oil and olive oil. Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss. Serve immediately or within 15 minutes to ensure lettuce remains crisp.
CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS
My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
Provided by Alexander Smalls
Categories Summer Salad Corn Okra Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the salad:
- Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
- Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
- For the Creole Caesar dressing:
- In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
- Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
CREOLE RANCH SALAD DRESSING
Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!" Estimating the serving size.
Provided by WiGal
Categories Creole
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
- Process this for 20 seconds.
- Add the crushed red pepper and the mayonnaise.
- Process for another 20 seconds.
- Season the dressing with salt and cracked black peppercorn to suit your taste.
- Process dressing another 15 seconds.
- If not serving immediately, place dressing in a container.
- Tightly seal container and keep the dressing refrigerated until use.
Nutrition Facts : Calories 216.9, Fat 18.6, SaturatedFat 4.4, Cholesterol 21.9, Sodium 340.9, Carbohydrate 11.9, Fiber 0.1, Sugar 4.1, Protein 1.3
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