Crazy Salad Recipes

UNIQUE SALAD RECIPES: MEXICAN WATERMELON SALAD

Steps:

• Place the watermelon cut side down on a cutting board. Run a knife from the top to the bottom in strips to cut the rind off.
• Cut the watermelon into 1-inch thick plates then slice into triangles.
• Arrange the sliced on a large plate or tray.
• Drizzle with olive oil and lime juice.
• Sprinkle with tajin seasoning and Cotija cheese. Add the cilantro and optional jalapenos.
• Serve with lime wedges.

CRAZY QUILT SALAD

Steps:

• Place the first seven ingredients in a large bowl. Combine dressing ingredients. Pour over bean mixture; toss gently. , Cover and refrigerate for 6 hours or overnight, stirring occasionally.

CRAZY CHICKEN SALAD

Steps:

• To make the dressing, heat the stock in a small saucepan. Move stock to a blender, then briefly puree a 2-inch piece of the ginger with the stock. Strain and discard the ginger.
• Mince the remaining ginger and the garlic and add to the strained broth along with the remaining dressing ingredients and whisk to combine. Let the dressing sit for an hour.
• To make the salad, heat the oil to 400 degrees in a deep frying pan. The oil will dimple slightly but should not smoke. Add half of the wrappers and fry, turning until golden. Drain on paper towels. Allow the oil to return to 400 degrees and repeat with remaining wrappers. Heat the oil again to 400 degrees and fry the vermicelli. The noodles will puff up and turn opaque in 5 to 10 seconds. Turn and let the other side puff up. Remove from oil and drain. Once cool, break the vermicelli into pieces about 3 inches long.
• In a large bowl, combine the chicken, lettuce, cilantro, sprouts and scallions. Toss well. Add the dressing and toss again. Let sit for 5 minutes. Add the remaining ingredients, toss and serve.

YOU'RE-BACON-ME-CRAZY POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

CRAZY AWESOME CAESAR SALAD

Steps:

• mix all together, including bacon, and set in the fridge for atleast 30 minutes to let the flavours combine.
• Cut and clean salad, and mix all. Serve with croutons. You can then shred more parmesan cheese on top if you like.
• To make croutons cut up a baguette of your choice into cubes, drizzle with olive oil, oregano, basil. salt and pepper and put in oven at 375 for about 6-8 minutes depending on your oven. Bon Apettit!