Mark Jacksons Salad Dressing Recipes

EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING

Eddie Jackson's Mason Jar Salad and Salad Dressing image

Provided by Eddie Jackson

Time 20m

Yield 1 serving, plus additional dressing

Number Of Ingredients 20

Ingredients

1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
10 large leaves fresh basil
Few sprigs fresh oregano, leaves picked
Few sprigs fresh tarragon, leaves picked
2 medium cloves garlic
Kosher salt and freshly ground black pepper
8 ounces skinless roast chicken breast, cubed
1/4 cup garbanzo beans
1/4 cup thinly sliced red onion
1/4 cup thinly sliced zucchini
1/4 cup grated carrot
1/4 cup thinly sliced English cucumber
1/4 cup thinly sliced red bell pepper
1/4 cup pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup thinly cut red leaf lettuce
1/2 cup thinly cut kale

Steps:

For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
To serve, flip over on a bowl or plate, mix everything together and dig in.

JACKSON SALAD

Jackson Salad image

This recipe comes from a local Newspaper. It was a $5,000 prize winner. Incredibly unique and delicious. It has becomes a favorite with our family and friends.

Provided by Lynnda Cloutier

Categories Lettuce Salads

Number Of Ingredients 11

Ingredients

1 can artichoke hearts, drained, 14 oz
1 can hearts of palm, drained, 14 oz
2 tbsp. fresh lemon juice
6 tbsp. salad oil
1/4 cup green onion, chopped
1/4 cup bacon, crisp and crumbled
2 tbsp. parsley, finely chopped
2 garlic cloves, pressed, juice only
1/4 lb. blue cheese, crumbled
salt and cracked pepper to taste
1 1/2 heads romaine

Steps:

1. Mix all ingredients, except Romaine. Dice artichoke hearts and hearts of palm. At serving time, mix dressing with bite size pieces of chilled romaine and serve on chilled plates. Serves 6 to 8

SOUTHERN BUTTERMILK SALAD DRESSING

Southern Buttermilk Salad Dressing image

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.

Provided by Mark Bittman And Sam Sifton

Categories easy, quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 scallions, white and green parts minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 garlic clove, grated
1 cup buttermilk
Kosher salt and black pepper to taste

Steps:

Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams

MARK JACKSON'S SALAD DRESSING

MARK JACKSON'S SALAD DRESSING image

Number Of Ingredients 11

Ingredients

4 TBS champagne vinegar
1 lemon (juice)
2-3TBS dijon mustard
1 1/3C grapeseed oil
1/3 C olive oil
1 TBS shallot (finely sliced)
1 TBS parsley (finely chop)
1 tsp thyme (opt)
1/2tsp worcestershire sauce
1/2 tsp sugar
salt and pepper to taste

Steps:

combine in a food processor until emulsified.

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