WEDGE SALAD
Steps:
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
PUGET SOUND SALAD
This is so delicious and elegant served in lettuce cups with a croissants and fresh fruit. Makes a very nice luncheon dish, but we like it on hot summer evenings, too! (Cooking time is chilling time.)
Provided by Chef PotPie
Categories Crab
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Chill all day or overnight.
- Serve on lettuce cups with croissants and fresh fruit.
- Enjoy!
Nutrition Facts : Calories 268.6, Fat 6.9, SaturatedFat 0.9, Cholesterol 135.8, Sodium 930.2, Carbohydrate 24.5, Fiber 1.8, Sugar 1.5, Protein 26.1
PUGET SOUND POTATO SALAD
This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program.
Provided by Julesong
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fill a medium pot with water and a bit of salt and bring to boiling; add the potatoes and cook for 4 minutes.
- Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.
- Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.
- In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.
- In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.
- Pour dressing over combined vegetables and toss to coat well.
- Cut the peeled hard boiled eggs in half, lengthwise; remove the yolks, discard the yolks from two of the eggs (or feed them to your pets), crumble the remaining yolks, and set aside.
- Chop the egg whites and mix them into the salad, tossing well.
- Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.
- Note: serve at room temperature, or salad can be covered and chilled up to 4 hours; also, you can substitute seasoned extra firm tofu for the eggs, if necessary; sometimes I add a teaspoon of Dijon mustard into the dressing.
Nutrition Facts : Calories 456, Fat 17.2, SaturatedFat 3.2, Cholesterol 212, Sodium 971.4, Carbohydrate 61.9, Fiber 11, Sugar 4.8, Protein 15.8
SOUTHERN DILL POTATO SALAD
My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.
Provided by NE1canCook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
- In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
- Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g
FRUIT SALAD PUDDING
When my mother passed away, she left me a legacy of love-her treasured recipe collection, including this old-time favorite. She would serve this flavorful fruit salad in her best crystal bowl. -Audrey Groe, Lake Mills, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.
Nutrition Facts :
PUGET SOUND OYSTER BISQUE
Number Of Ingredients 8
Steps:
- In a large saucepan, whisk together flour, 1/4 cup water, salt, and Worcestershire. Add oysters and their liquid. Depending on the size of the oysters, you may want to cut them into bite-size pieces. Cook over medium heat for 10 minutes, stirring constantly. The centers will be firm and the edge of oysters will curl a bit when cooked. Add half-and-half and margarine and heat to boiling. Let the bisque stand at least 15 minutes to blend flavors. Garnish with snipped parsley, if so desired.
Nutrition Facts : Nutritional Facts Serves
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