Party Salad Boats Recipes

RANCH SALAD BOATS WITH BACON

Ranch Salad Boats with Bacon image

Provided by Food Network Kitchen

Time 30m

Yield 6 salad boats

Number Of Ingredients 13

Ingredients

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
1 to 2 dashes hot sauce
Kosher salt and freshly ground pepper
4 slices thick-cut bacon, cut into 1/2-inch pieces
12 romaine lettuce heart leaves
1 1/2 cups cherry tomatoes, quartered
2 radishes, thinly sliced
1 Persian cucumber, thinly sliced

Steps:

Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.

PARTY SALAD BOATS

Party Salad Boats image

Perfect for a buffet party because it turns salad into a finger food! If the onions aren't mild enough, saute them in olive oil first.

Provided by puppitypup

Categories Potluck

Time 2h

Yield 24 boats, 12 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 1/2 teaspoons lemon juice
1 teaspoon italian seasoning
1 pinch kosher salt
2 pinches fresh ground pepper
1/2 teaspoon minced garlic
2 1/2 tablespoons parmesan cheese
1/4 mild red onion, sliced thinly
1 large head green leaf lettuce
1 cup chopped tomato
1/4 lb thinly sliced pepperoni
2 (4 ounce) cans sliced olives
1/2 lb queso ranchero or 1/2 lb feta
garlic salt
1 (12 ounce) package jumbo pasta shells
1 tablespoon kosher salt
4 quarts water

Steps:

Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
(I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
Fill the pasta shells.

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