Sarahs New Orleans Garden District Salad Recipes

SARAH'S AMBROSIA FRUIT SALAD

Sarah's Ambrosia Fruit Salad image

This recipe has been in my family for years and years. We make it at every holiday family get together and everyone loves it. It's a great refreshing fruit salad for every occasion, especially summer months and hot days.

Provided by smviolante

Categories Salad Fruit Salad Recipes

Time 2h15m

Yield 10

Number Of Ingredients 5

Ingredients

3 (20 ounce) cans pineapple tidbits, drained
4 (15 ounce) cans mandarin oranges, drained
1 (16 ounce) container sour cream
1 (10.5 ounce) package miniature marshmallows
¾ cup shredded coconut, or to taste

Steps:

Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 72.1 g, Cholesterol 20 mg, Fat 11.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 87.3 mg, Sugar 58.7 g

SUNNY'S EASY GRILLED GARDEN STATE SALAD

Sunny's Easy Grilled Garden State Salad image

Provided by Sunny Anderson

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons honey
1 teaspoon liquid smoke
Two 1-inch slices pork roll
2 ears corn
Olive oil, for brushing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon deli mustard
1 teaspoon chopped fresh cilantro, plus extra for garnish
2 sprigs fresh thyme, leaves stripped and chopped, plus extra for garnish
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 beefsteak tomatoes, seeded and chopped
Chopped fresh cilantro or parsley, for garnish

Steps:

For the pork roll and corn: Preheat the grill to 400 degrees F.
Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.

NEW ORLEANS SOAKED SALAD

New Orleans Soaked Salad image

This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.

Provided by djshapiro2001

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 heads different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
2 large ripe tomatoes, cut into chuncks
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon shredded fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 teaspoon finely chopped garlic
1 tablespoon finely minced parsley

Steps:

Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4

CONTEST-WINNING GARDEN STATE SALAD

Contest-Winning Garden State Salad image

New Jersey is the Garden State, so I enjoy preparing this vegetable salad using some of my state's best products.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons cranberry juice
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 green onions, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 medium head iceberg lettuce, shredded
2 medium carrots, shredded
2 celery ribs, chopped
2 green onions, thinly sliced
2 medium tomatoes, seeded and diced
1 small cucumber, sliced

Steps:

In a small bowl, whisk the first nine ingredients. Refrigerate for at least 1 hour., In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.