Ugly Salad St Louis Salad Recipes

ST. LOUIS SPINNING SALAD

Steps:

• Combine Cream Cheese and Blue Cheese and beat until smooth.
• Gradually add water to Cheese mix until it is a 'pouring' consistency.
• Place raw egg (or egg substitute), lemon juice and 1/4 cup Vegetable Oil in blender and blend at medium speed for 15 seconds.
• Slowly increase speed and gradually add remaining 3/4 cup of Vegetable Oil.
• Add Vinegar, Mustard, Paprika, Salt, Garlic Powder, White Pepper, Sugar, Chives, Horseradish and Worcestershire Sauce and blend until smooth.
• In a large salad bowl, mix Iceberg, Romaine and Endive.
• Pour in enough of Cheese Dressing and Oil Dressing to coat greens.
• Sprinkle with chopped egg, season salt and black pepper to taste.
• Toss gently three times.
• Garnish with Anchovy if desired.

ST. LOUIS SALAD

Steps:

• For Salad: Combine first five ingredients in a large bowl. Toss with salt and pepper to your taste. For Dressing: Whisk dressing ingredients together well. Pour over salad and toss gently. Chill for at least two hours up to overnight. Toss once more before serving.

ST. LOUIS SALAD

Steps:

• Mix dress ingredients and pour over vegetables.
• Stir.
• Season with salt and pepper.

UGLY DUCKLING JELLO SALAD

Steps:

• Dissolve Jello in the boiling water.
• Stir in reserved pineapple juice.
• Chill until syrupy.
• Mix in softened cream cheese, stirring well.
• Fold in the softened cottage cheese, crushed pineapple, minced pecans, and minced celery.
• Transfer this mixture to a 9" x 13" glass dish.
• Refrigerate until Jello sets and chilled.
• Spread Icing on top of Jello.
• Icing Instructions:.
• Add chopped cherries and cherry juice to sour cream.
• Stir mixture well.
• "Ice"the Jello.

ST. LOUIS-STYLE CHICKEN SALAD

Steps:

• In a large bowl, mix together the chicken, celery, bell pepper, and green onions.
• In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed.
• Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired.
• This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.

UGLY PASTA SALAD

Steps:

• Combine oil, vinegar, garlic, salt, thyme, and oregano in a large bowl, whisking to combine.
• Add chickpeas, hominy and mozzarella cubes and stir to combine.
• Cover and refrigerate for as long as you can to let the flavors combine (or let it sit out just while the pasta cooks-- it will still tasty).
• Cook the pasta shells according to package directions.
• Drain and rinse in cold water.
• Add pasta to the marinated ingredients, stirring to combine.
• Eat hot, warm, room temperature, or cold (the salad makes great leftovers), sprinkling each serving with the optional Parmesan cheese separately.
• Note: As you can imagine, this recipe could have many, many different vegetables added to it and many different cheeses would make tasty additions.
• I sometimes add olives, grape tomatoes, scallions, etc.

UGLY SALAD/ ST. LOUIS SALAD

Steps:

• -mix mayo, sugar and vinegar -fry/bake/or microwave bacon until extra crispy -cool bacon and crumble into small peices -cut onion in half and slice -combine broccoli, onion, sunflower seeds, raisins, bacon and sauce. -cover and refrigerate until ready to serve