Lous Halloween Salad Food

SPOOKY SALAD

Spooky Salad image

Provided by Patricia Heaton

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

4 to 6 cups mixed greens
1/2 cup sliced black olives
6 cherry tomatoes, halved
1/2 cup hummus
1 cup small mozzarella balls
1/2 cup sliced pimento-stuffed green olives
1 cup baby carrots
1/4 cup sliced almonds
1/2 cup ketchup
1/2 cup red wine vinegar
1/4 cup honey
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 cup canola oil
Kosher salt and freshly ground black pepper

Steps:

For the salad: Put the mixed greens in a salad bowl. Prepare your eyeballs: Affix a black olive slice to the cut side of each tomato half with a drop of hummus. Affix a green olive and pimiento slice to each mozzarella ball with hummus. To make fingers, affix 1 almond slice to the end of each baby carrot with hummus.
For the blood dressing: Whisk together the ketchup, vinegar, honey, paprika and Worcestershire in a bowl. Stream in the oil while whisking, and then adjust for salt and pepper. Toss the dressing with the lettuce and then scatter all of the body parts on top so they peek out.

LOU LOU'S POTATO SALAD

Lou Lou's Potato Salad image

Make and share this Lou Lou's Potato Salad recipe from Food.com.

Provided by ksyvret2

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups of cooked cubed potatoes
1 teaspoon sugar
1 teaspoon vinegar
1/2 cup chopped onion
1 1/2 teaspoons salt
1 1/2 teaspoons celery seeds
3/4 cup Miracle Whip
2 hard-boiled eggs, cubed

Steps:

Cook potatoes and let cool.
Mix sugar and vinegar and add to potatoes.
Mix all remaining ingredients together and cool in fridge.

Nutrition Facts : Calories 126.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 106, Sodium 910.5, Carbohydrate 20, Fiber 2.4, Sugar 2.9, Protein 5.4

LOUIS SEAFOOD SALAD

Louis Seafood Salad image

I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret, the clove-flavored vinegar... you can't really taste it, but it adds something special! I'm sure he is long gone, so I feel free to pass on his secret.

Provided by Toby Jermain

Categories Lobster

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 30

Ingredients

assorted mixed greens, whatever looks good,washed and drained,torn,and chilled
1 -1 1/2 lb crabmeat or 1 -1 1/2 lb lobster meat, drained and picked over or a combination,chilled
4 hard-boiled eggs, peeled,sliced,or diced,or shredded,or a combination for different textures
1 lemon, juice of
crouton, preferably homemade (optional)
green bell peppers or red bell pepper, rings (optional)
thinly sliced onion rings (optional)
chopped tomato (optional)
mild pepperoncini pepper, italian pickled peppers (optional)
freshly shredded parmesan cheese (optional)
lemon wedges or lemon slice (to garnish) (optional)
2 tablespoons chopped chives
2 tablespoons cider vinegar or 2 tablespoons wine vinegar, simmered over low heat with
8 whole cloves, until reduced to 2 tsp,cloves discarded
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
1/4 cup chili sauce, to taste
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped green onion, including both white and green parts
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped stuffed green olives
1/2 teaspoon prepared horseradish, to taste
a tiny touch garlic
3 -5 dashes paprika
3 -5 dashes tarragon vinegar, plus
1 tablespoon extra virgin olive oil

Steps:

Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
Divide greens onto 4 individual salad plates or place in a large serving bowl.
Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
Garnish with any or all of the optional ingredients, the more the better.
Sprinkle with chopped chives.
If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
Serve additional dressing on the side.

Nutrition Facts : Calories 539.3, Fat 36.5, SaturatedFat 9, Cholesterol 421.6, Sodium 831.8, Carbohydrate 21.8, Fiber 1, Sugar 5.9, Protein 31.3

LOU'S MEDITERRANEAN SALAD

Lou's Mediterranean Salad image

Make and share this Lou's Mediterranean Salad recipe from Food.com.

Provided by Its loose again

Categories European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces tri-color spiral pasta
1 lb frozen italian-cut green beans
1 (14 1/2 ounce) can diced tomatoes
3 cloves garlic
1 lemon, zest of
3 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh oregano
1/4 cup fresh parsley leaves
1 tablespoon capers
1 cup kalamata olive, pitted
1 cup Spanish olives, pitted
1 cup pepperoncini pepper, stems removed
1/2 cup extra virgin olive oil
1 cup parmesan cheese, grated

Steps:

Cook green beans tender-crisp, 4 to 6 minutes.
Cook pasta per package directions.
Drop garlic and lemon zest into a running food processor.
Stop the processor and add salt, pepper, oregano, parsley and olive oil.
Pulse chop.
Add capers and briefly pulse chop.
Combine pasta, tomatoes, green beans, olives, and peperoncini.
Pour dressing over pasta and toss well.
Top with Parmesan cheese.
Let stand for 1 hour before serving at room temperature.

Nutrition Facts : Calories 552.4, Fat 29.8, SaturatedFat 6.4, Cholesterol 14.7, Sodium 1479.3, Carbohydrate 56.9, Fiber 6.7, Sugar 8.1, Protein 16.7