Salad

Course: 
  • 2 pounds fresh black-eyed peas, shelled
  • 4 cups water
  • salt and freshly ground pepper to taste
  • 6 slices bacon, coarsely chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • kernels from 1 ear sweet yellow or white corn
  • 2/3 cup cider vinegar
  • 1 tablespoon sugar
  • 2 cups coarsely choppedAdd ripe tomatoes
  • 1 cucumber
  • 2 tablespoons fresh lime juice
  • ½ cup extra-virgin olive oil
  • ¼ cup chopped fresh cilantro 
  • 2 teaspoons ground coriander
  • about 4 cups watercress sprigs, tough stems removed (2-3 bunches)
  • 2 green onions, including tender green tops, finely chopped

Black-eyed Pea and Corn Salad

Black-eyed Pea and Corn Salad

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Course: 

For Thousand Island Dressing

  • 2/3 cup mayonnaise
  • 1/3 cup bottled chili sauce
  • tablespoons sweet green pickle relish
  • Salt and freshly ground pepper

Salad

  • 1 head iceberg lettuce, shredded (about 8 cups
  • 1 cup English cucumber, thinly sliced
  • 1/2 pound lump crab meat, picked over for cartilage and shell fragments
  • 1/2 lb cooked tiny shrimp
  • 1 ripe avocado, pitted, peeled, and sliced
  • 2 hard-cooked eggs, cut into quarters
  • 8 red or yellow cherry tomatoes
  • 1 tablespoon finely chopped fresh parsley
  • 1 lemon, cut into wedges

Seafood Louis

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  • 1 pound fresh Louisiana lump crabmeat
  • 1 lemon
  • 2 garlic cloves 
  • 1½ cups sour cream
  • 1/2 cup mayonnaise
  • 4 green onion tops
  • 1/2 cup packed fresh basil leaves 
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 (8 oz) package cream cheese, softened
  • 2 large shallots, minced
  • 1 cup packed fresh baby spinach 
  • 2 ripe tomatoes, chopped

Green Goddess Louisiana Crab Dip

Green Goddess 

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Course: 

Note: substitute boiled or grilled shrimp, roasted or smoked turkey

  • 3 pounds skinless, boneless chicken breasts 
  • 1 (32-ounce) box chicken broth
  • 1 lemon
  • 1½ cups mayonnaise
  • 3 tablespoons Creole mustard
  • 2 teaspoons paprika
  • 1 teaspoon celery salt
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 1 small red onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3 ribs celery, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons capers (optional)
  • 1 bunch green onions, chopped

Chicken Salad Remoulade

 

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Course: 
  • 1 tablespoon (1½ envelopes) unflavored gelatin
  • 2 cups apple juice, use 100% juice
  • 1 bag (12 oz) fresh cranberries, rinsed and picked over
  • 2/3 cup sugar
  • 1 Granny Smith apple, peeled, cored and chopped into 1/2-inch pieces
  • 1 medium celery rib,chopped
  • 1/3 cup walnuts, coarsely chopped

Note: Mold shown decorated with kumquats.

Molded Cranberry Waldorf Salad

Molded Cranberry Waldorf Salad 

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Course: 
  • 2 cups cubed cornbread
  • 1 can corn, drained (8-9 oz)
  • 1/2 cup green chopped onions
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped broccoli florets
  • 1/2 cupe tomaotes, chopped
  • 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
  • 1/2 cup cheddar shredded cheese
  • salt and pepper to taste
  • 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

Yummy Cornbread Salad 

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Course: 
  • 3 lbs eggplant, 2 medium
  • 4 lemons
  • 1/4 cup extra-virgin olive oil, plus as needed
  • 4 tablespoons flat-leaf (Italian) parsley
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • salt and pepper to taste
  • 1/2 cup feta cheese, crumbled
  • 1 cup cucumber, thinly sliced
  • 1/4 cup black olives
  • 4 plum tomatoes, thinly sliced
  • 1 green pepper, seeded, roasted, cut into strips
  • 1/2 cup toasted walnuts, coarsely chopped
  • pita or pocket bread

Roasted Eggplant Salad Sandwich

Roasted Eggplant Salad 

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