SOUTHERN-STYLE EGG SALAD
Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.
Provided by Walter R.
Categories Salad Egg Salad Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
- Chill in the refrigerator for at least 30 minutes.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 2.1 g, Cholesterol 114.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 185.7 mg, Sugar 1.6 g
SOUTHERN POTATO SALAD
This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
SOUTHERN STYLE SALAD
Black-eyed peas, candied bacon, pecan crusted chicken breast-YUM! A terrific summer meal. It looks a little involved, but is really very easy as you can prep everything else as the chicken cooks. Try a Southwestern/Southern fusion by substituting ingredients as you like ex: Black beans vs black-eyed peas, add sliced avocado, Jack vs cheddar, you decide :) We like our corn and beans or peas warmed a bit, and ate this as a slightly warm salad. Note: After making the recipe as directed, I wished I would have doubled the bacon as it really made the salad special.
Provided by Brenda.
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pecan-Crusted Chicken:.
- Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
- Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
- Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
- Allow chicken to cool slightly.
- Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
- Candied Bacon:.
- In shallow dish, combine brown sugar with seasoned salt.
- Evenly coat bacon with brown sugar mixture.
- In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
- Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
- On large shallow serving platter, arrange greens.
- Evenly top with candied bacon and remaining ingredients, arranging in rows.
- Just before serving, drizzle with Dressing.
Nutrition Facts : Calories 692.5, Fat 50.9, SaturatedFat 14.6, Cholesterol 97, Sodium 1082.8, Carbohydrate 37.2, Fiber 5.8, Sugar 18.6, Protein 25.9
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