CHOPPED ICEBERG WEDGE SALAD (THE MERMAID OYSTER BAR)
This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor.
Provided by januarybride
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
- Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
- Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
- Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
- Serve with more dressing on the side.
ICEBERG WEDGE
Steps:
- Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
- Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
SPICY MEXICAN TOSTADAS
Simple and yet so delicious, this quick & easy finger food is sure to please everyone VIDEO https://youtu.be/jqDJejHNB48
Provided by CLUBFOODY
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 170ºF/75ºC.
- Brush on some vegetable oil on one side of each tortilla; set aside.
- Warm up a panini press on medium-high heat.
- When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
- Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
- In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
- In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
- In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
- Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
- Add pressed garlic and sauté for only 1 minute.
- Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
- To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
- Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
- Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.
Nutrition Facts : Calories 448, Fat 27.4, SaturatedFat 7.7, Cholesterol 59.1, Sodium 656.4, Carbohydrate 30.6, Fiber 10.6, Sugar 2.6, Protein 22.8
STUFFED ICEBERG WEDGES
-Rosemarie Surwillo, Lake St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Remove core from the head of lettuce. Carefully hollow out lettuce, leaving a 3/4-in. shell (save removed lettuce for another use). , In a small bowl, combine the mayonnaise and curry powder. Add the cheese, ham, celery, parsley and pimientos; mix well. Spoon into lettuce shell. Tightly wrap in plastic; refrigerate for at least 3 hours. Cut into wedges. Serve with salad dressing.
Nutrition Facts : Calories 200 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
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