Slug Salad Recipes

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FIREHOUSE SALAD



Firehouse Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 head leafy green lettuce, roughly chopped
1 pint cherry tomatoes
1/2 large red onion, thinly sliced*
4 carrots, julienned or thinly sliced*
1 can black beans, drained and rinsed
1 mango, pitted and cubed
2 small beets, cooked, peeled, and julienned or sliced into thin strips (about 1 cup)* (See Cook's Note)
Lime-cumin vinaigrette, recipe follows
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
1/4 teaspoon cumin
1 tablespoons honey
1 teaspoon minced jalapeno, minced
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1/2 bunch cilantro, leaves picked and chopped

Steps:

  • In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine. Plate this mixture and top with the mango and the beet sticks. Drizzle on lime cumin vinaigrette.
  • Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season with salt and pepper. Whisk in cilantro. Taste and adjust seasonings. Reserve.
  • To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate for 20 minutes.
  • In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette.

Nutrition Facts : Calories 232 calorie, Fat 2.2 grams, SaturatedFat 1.2 grams, Carbohydrate 46 grams, Fiber 13 grams, Protein 10 grams

SLUG SALAD



Slug Salad image

The slug in this recipe refers to the texture of the mandarin oranges. This is from the Firehouse Food: Cooking with San Francisco's Firefighters cookbook. They suggest only to use Girard's Champagne Dressing- but I'll leave that up to you.

Provided by cookiedog

Categories     Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons butter
1/3 cup slivered almonds
2 tablespoons brown sugar
2 heads butter lettuce, washed and torn into bite-sized pieces
1/2 small red onion, thinly sliced
4 ounces blue cheese, crumbled
2 (11 ounce) cans mandarin oranges, drained
champagne dressing

Steps:

  • To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
  • Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
  • To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
  • Sprinkle the almonds over the salad and serve immediately.

Nutrition Facts : Calories 194.5, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.5, Sodium 279.5, Carbohydrate 21.8, Fiber 3.3, Sugar 16.6, Protein 7

HALLOWEEN SLUG SALAD (HAM SALAD WITH ASPIC)



Halloween Slug Salad (Ham Salad with Aspic) image

Ewww! Slug Salad! This is actually a good ham salad recipe covered in aspic. Once people cut into him and got over the fact that it looks so gross, they actually enjoyed it! I got this recipe from Easy Home Cooking Magazine a few years back. I changed it a bit to suite our taste. This will be the hit recipe at your Halloween gatherings! Ahh, Halloween! My favorite time to celebrate all that is odd and unusual! Gross! But yummy! :)

Provided by Deb Crane @songchef

Categories     Gelatin Salads

Number Of Ingredients 11

FOR THE HAM SALAD:
1 pound(s) ground ham ( i use my kitchen aide) or mince it very well.
1/2 cup(s) finely chopped celery
2 - carrots, ground in the kitchen aide (can be shread fine if need be)
1/4 cup(s) sweet pickle relish, drained
3/4 cup(s) mayonnaise
1 ounce(s) (4 envelopes) unflavored gelatin, divided
FOR THE ASPIC:
1 quart(s) tomato juice,chilled
2 tablespoon(s) lemon juice
1 teaspoon(s) salt

Steps:

  • Mix ham,celery,carrots,relish and mayonnaise in bowl.
  • Sprinkle 1 teaspoon gelatin over 1/4 cup water in a small pan. Let stand one minute. Heat softened gelatin over low heat until dissolve, stirring constantly. Cool slightly and mix into ham salad. Chill.
  • Cut out a large slug shape from cardboard (or pizza take out box); cover with foil. Mold ham salad into slug shape on cardboard, pressing tightly to form; refrigerate.
  • FOR THE ASPIC: (the skin of the slug) in large bowl, sprinkle remaining gelatin over 1 cup cold tomato juice;let stand 1 minute. In a large sauce pan, heat remaining 3 cups tomato juice to a simmer. Pour hot juice in bowl over gelatin mixture and stir until gelatin completely dissolves, about 5 minutes. Stir in lemon juice and salt, let cool,then chill until thick but not set. Place chilled slug on wire rack set over baking sheet to catch excess aspic. Slowly spoon 1/2 tomato aspic over ham mold; reserve remainder at room temperature.
  • Refrigerate ham slug mold for 20 minutes. Remove from refrigerator and pour aspic over slug to cover evenly. Chill 1 hour, or until firm.
  • Black olive bugs: Optional: Because, you know, the slug salad isnt gross enough! :) Make a clear gelatin mixture with 2 teaspoons gelatin in 1/2 cup water. Pour into small cups (mini muffin tins work well) press black olives with carrot slices for legs into gelatin. Chill until firm.

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