Stlouissalad Recipes

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ST. LOUIS SALAD



St. Louis Salad image

Provided by 1ladybug

Time 3h

Yield 12

Number Of Ingredients 12

Salad
2 cups broccoli florets
2 cups cauliflower florets
1/2 cup red onion, diced
1 cup Swiss or Monterey Jack cheese, shredded
6 slices bacon, fried and crumbled
salt and pepper, to taste
Dressing
1 cup mayonnaise
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon sugar

Steps:

  • For Salad: Combine first five ingredients in a large bowl. Toss with salt and pepper to your taste. For Dressing: Whisk dressing ingredients together well. Pour over salad and toss gently. Chill for at least two hours up to overnight. Toss once more before serving.

Nutrition Facts :

ST. LOUIS SALAD



St. Louis Salad image

When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.

Provided by gweshinskey

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups broccoli florets
2 1/2 cups cauliflower florets
1 small red onion, sliced
1 cup mayonnaise
1/3 cup parmesan cheese
1/4 cup sugar
5 slices bacon, fried and crumbled
salt
pepper

Steps:

  • Mix dress ingredients and pour over vegetables.
  • Stir.
  • Season with salt and pepper.

Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1

CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  • Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

ST LOUIS SALAD



St Louis Salad image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8

1 cups broccoli
1 cups cauliflower
0.75 cups cheddar
6 strips bacon
2 tablespoons white vinegar
0.25 cups sugar
1 cups mayo
1 units red onion

Steps:

  • Cut cauliflower and broccoli into bite sized pieces.
  • Mix rest of ingredients together and refrigerate for an hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RICH & CHARLIE'S SALAD (COPYCAT)



Rich & Charlie's Salad (Copycat) image

This salad is a copycat of the salad served at Rich & Charlie's Restaurant in St. Louis. They serve it out of a barrel so the lettuce is a little wilted, but unique and tasty.

Provided by Post Time

Categories     < 4 Hours

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 head iceberg lettuce
1 head romaine lettuce
1 red onion, sliced thin
1 (4 ounce) jar pimentos
1 (14 ounce) can artichoke hearts
1 cup parmesan cheese
1 (15 ounce) can black olives
8 ounces fresh mushrooms, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 -2 tablespoon sugar

Steps:

  • Mix and toss the salad ingredients.
  • Mix the dressing, add to salad and toss.
  • Let stand in the refrigerator for 2-3 hours before serving.

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