Lous Halloween Salad Recipes

SPOOKY SALAD

Steps:

• For the salad: Put the mixed greens in a salad bowl. Prepare your eyeballs: Affix a black olive slice to the cut side of each tomato half with a drop of hummus. Affix a green olive and pimiento slice to each mozzarella ball with hummus. To make fingers, affix 1 almond slice to the end of each baby carrot with hummus.
• For the blood dressing: Whisk together the ketchup, vinegar, honey, paprika and Worcestershire in a bowl. Stream in the oil while whisking, and then adjust for salt and pepper. Toss the dressing with the lettuce and then scatter all of the body parts on top so they peek out.

CRAB LOUIE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

EASY HALLOWEEN JELLO SALAD

Steps:

• Bring 4 cups of water to a boil. Remove from heat.
• Quickly whisk in the Jello and pudding mixes until dissolved.
• Add blackberries and a bunch of gummy worms.
• Pour into a 13x13 glass baking dish.
• Cover with plastic wrap and refrigerate for 4 hours.
• Remove from fridge and break up Jello--add to a big bowl.
• Fold in the cool whip.
• Enjoy!

HALLOWEEN SALAD

Steps:

• In a medium bowl, whisk together oil, vinegar, mustard, and sugar; season with salt and pepper.
• Add carrots and raisins, and toss to combine.

LOU'S HALLOWEEN SALAD

Steps:

• Bring 2 1/2 quarts of salted water to a boil.
• Add wild rice and cook, uncovered, stirring occasionally, until tender, about 1 hour.
• Drain, transfer to a bowl and allow to cool.
• Chill wild rice, covered, until cold, about 2 hours.
• Meanwhile, soak onions in salted water.
• When ready to assemble the salad, rinse and drain the onions.
• Whisk together vinegar, oil, garlic, salt and pepper.
• Toss all ingredients with wild rice.
• Pour dressing over salad and toss well.