Linda Martins Eyes Of Texas Salad Recipes
HOPPIN' JOHN'S SOUTHERN POTATO SALAD
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It's dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and cook, uncovered, for about 15 minutes, until tender. Drain. Peel if desired, and cut into 1 1/2-inch wedges.
- In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
- In a small bowl, mix the mayonnaise, mustard, pickle cubes and juice; toss with the potatoes. Season to taste with salt and peppers. Sprinkle with chopped herbs and dust with paprika. Serve slightly chilled.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 583 milligrams, Sugar 6 grams, TransFat 0 grams
TEXAS TABBOULEH
Number Of Ingredients 8
Steps:
- Place bulgur in bowl and mix with orange juice; let sit for 30 minutes. Add tomatoes, cucumbers, tequila, jalapeño, chopped cilantro, and salt. Mix well. Refrigerate at least 1 hour.
Nutrition Facts : Nutritional Facts Serves
LINDA MARTIN'S "EYES OF TEXAS" SALAD
Number Of Ingredients 18
Steps:
- Blend the ingredients and pack in mold. Let set for 1/2 hour. Ice with Topping.
Nutrition Facts : Nutritional Facts Serves
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