Georgia Florida Salad Recipes

GEORGIA CRACKER SALAD

Steps:

• Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.

DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD

Steps:

• Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
• With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
• In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
• Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
• Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.

FLORIDA SALAD

Steps:

• place salad greens in lrg bowl.
• toss with onions,olives,tomatos,vinegrette˜O and parmagian cheese.
• (you want to add enough parmagian cheese to be able to see it) serve with crumbled blue cheese on side for guests to add as light or heavy as they like this is best if made immediately before serving.
• enjoy!

GEORGIA CRACKER SALAD

Steps:

• Crush crackers. Mix all ingredients together and serve immediately.

FLORIDA AMBROSIA SALAD

Steps:

• Preheat the oven to 400°F.
• Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
• Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
• Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.

GEORGIAN BEAN SALAD

Steps:

• Place beans in a bowl; cover with plenty of water. Soak for 8 hours or overnight.
• Drain beans and transfer to a large pot; cover with plenty of water, salt, and 1/4 teaspoon cayenne pepper. Bring to a boil, reduce heat, and simmer until beans are soft, about 90 minutes. Drain and season with salt.
• Grind walnuts and garlic to a fine paste in a food processor. Add vinegar, 1/3 cup water, 1 tablespoon parsley, 1 tablespoon cilantro, and 1/4 teaspoon cayenne pepper. Process until smooth.
• Mix beans, onion, chicken, and dressing in a bowl. Chill in refrigerator for at least 1 hour before serving. Garnish with 1 tablespoon parsley and 2 tablespoons cilantro.