Harolds Florentine Salad Dressing Recipes

FLORENTINE SALAD

Florentine Salad image

A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 24

Number Of Ingredients 10

Ingredients

1/2 cup white or red wine vinegar
1/2 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 1/2 lb fresh spinach or 6 bunches leaf lettuce, coarsely shredded or torn into small pieces (18 cups)
1 cup chopped green onions (16 medium)
12 slices bacon, crisply cooked, crumbled
6 hard-cooked eggs, chopped, if desired

Steps:

In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.

Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

HAROLD'S FLORENTINE SALAD DRESSING

Harold's Florentine Salad Dressing image

This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.

Provided by Bone Man

Categories Salad Dressings

Time 1h10m

Yield 1 3/4 gallons

Number Of Ingredients 7

Ingredients

2 quarts lemon juice, bottled
2 tablespoons garlic powder (make sure it's fresh!)
3 cups onions, ground up (I use the food processor)
1 tablespoon cayenne pepper
3 cups sugar
1/2 cup salt
1 gallon canola oil

Steps:

Split all ingredients in half (have them ready at hand) and make half a batch at a time.
Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
Refrigerate until use -- always serve very cold on chilled salads.

Nutrition Facts : Calories 19396.8, Fat 1997.2, SaturatedFat 147.6, Sodium 32370.6, Carbohydrate 470.5, Fiber 10.5, Sugar 388.1, Protein 9.9

FLORENTINE SALAD

Florentine Salad image

This is the salad that was served in the old Maas Brothers dining room. I loved this as a child and serched everywhere until I found a recipe that tasted the way I remembered.

Provided by Chihuahua Girl

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
1 cup mayonnaise
1 cup large curd cottage cheese
1/4 teaspoon vinegar
1/2 cup chopped celery
1 tablespoon chopped onion
10 ounces frozen chopped spinach, thawed and well drained

Steps:

Dissolve Jell-O in boiling water. Chill until almost set. Add all other ingredients. Pour into a lightly greased mold or pan. Chill until set. Cut into squares and serve on lettuce leaves.

Nutrition Facts : Calories 259.4, Fat 15, SaturatedFat 3.1, Cholesterol 15.4, Sodium 528.9, Carbohydrate 25.6, Fiber 1.6, Sugar 15.4, Protein 7.8

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Chicken Florentine Salad with Orzo Pasta image

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories Salad Pasta Salad Spinach Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 17

Ingredients

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
⅓ cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g

MARTHA'S FAVORITE VINAIGRETTE

Martha's Favorite Vinaigrette image

This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup white wine or rice wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of granulated sugar
3/4 cup extra-virgin olive oil

Steps:

Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

CHICKEN CAESAR FLORENTINE

Chicken Caesar Florentine image

I adapted this dish from my favorite chicken Caesar salad recipe. It has many of the same ingredients as the salad: croutons, grated Parmesan, chicken, and creamy Caesar dressing. This makes the perfect comforting meal on a busy weeknight. -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 cups grated Parmesan cheese, divided
2 cups Caesar salad croutons, coarsely crushed, divided
1 cup fresh baby spinach
1 cup creamy Caesar salad dressing, divided
4 bone-in chicken breast halves, skin removed (8 ounces each)

Steps:

Preheat oven to 375°. In a large bowl, combine 1 cup cheese, 1 cup crushed croutons, spinach and 1/2 cup salad dressing. Cut a pocket in the thickest part of each chicken breast; fill with cheese mixture., Place remaining dressing and crushed croutons in separate shallow bowls. Dip chicken in dressing, then roll in croutons., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese; bake 10-15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 553 calories, Fat 32g fat (9g saturated fat), Cholesterol 138mg cholesterol, Sodium 1109mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.

FRENCH SALAD DRESSING

French Salad Dressing image

Traditional, rich salad dressing with a tangy flavor.

Provided by Gemini26

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes French Dressing Recipes

Time 10m

Yield 26

Number Of Ingredients 8

Ingredients

1 ½ cups vegetable oil
1 cup ketchup
¾ cup white sugar
½ cup vinegar
1 small onion, chopped
1 teaspoon lemon juice
1 teaspoon paprika
½ teaspoon salt

Steps:

Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 8.4 g, Fat 12.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2 g, Sodium 147.7 mg, Sugar 8 g

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