BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
- Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
- Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.
CREAMY HORSERADISH AND GREEN BEAN SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
- Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
- Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.
HORSERADISH DRESSING
Make and share this Horseradish Dressing recipe from Food.com.
Provided by flower7
Categories Salad Dressings
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 100.8, Fat 10.6, SaturatedFat 3.3, Cholesterol 7.9, Sodium 25.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 0.6
THE REALTOR'S EMERALD ISLE CREAMY HORSERADISH SALAD DRESSING
I love making my own salad dressings and I'm always looking for new ones. This delicious dressing recipe came from www.horseradish.org It's perfect on a green salad served along side of a nice, juicy steak!
Provided by Realtor by day
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt and pepper to taste, process briefly to blend flavors.
- Serve on salad of fresh mixed greens.
THE REALTOR'S CREAMY CAESAR SALAD DRESSING
Make and share this The Realtor's Creamy Caesar Salad Dressing recipe from Food.com.
Provided by Realtor by day
Categories Salad Dressings
Time 5m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the garlic, lemon juice, salt, pepper, Worcestershire sauce, Tabasco and cheese in the container of a blender; process until mixture is smooth.
- With motor running, add the oil in a very thin stream through the center of the blender's lid until all oil is incorporated. Dressing should have a creamy-like consistency. Store in the refrigerator.
CREAMY LAVENDER SALAD DRESSING
This sounds so delicious for all you lavender lovers out there. A Simon Rimmer recipe, he recommends serving with a black pudding, new potato and asparagus salad/starter.
Provided by lindseylcw
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- beat the egg yolks in a blender.
- add the sugar, seasoning and mustard and combine.
- with the blender on, slowly add the oil and with motor still running add the vinegar.
- finally add lemon juice and chopped lavender.
- this dressing should be pourable not too thick.
- pour over whatever salad you choose and decorate with dried lavender seeds.
Nutrition Facts : Calories 614.4, Fat 67.1, SaturatedFat 9.8, Cholesterol 104.9, Sodium 33.5, Carbohydrate 4.1, Fiber 0.1, Sugar 2.6, Protein 1.5
TIKI JOHN'S RUM RUNNER
This recipe comes from the Holiday Isle in Islamorada, Florida. I have been there several times and always had a blast. The recipe was printed on the cups they served them in when outside. I have had one of the cups forever and a day so I would not loose the recipie but the cup has seen it's better days so I thought I would post it on here.
Provided by Chris Mitchell
Categories Beverages
Time 4m
Yield 1 Drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- Freeze in blender and serve in 12 oz glass. Enjoy!
LEBANESE SALAD DRESSING
Another recipe from my Cooks of the Green Door cookbook. The recipe was contributed by the Cedars Restaurant. Love dressings with lemon; however,I would probably reduce the amount of olive oil (my preference).
Provided by DailyInspiration
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Shake all ingredients in a tightly covered container. Serve over a salad of mixed greens, cucumbers, and tomatoes.
EMERALD ISLE DIP
For Nancy Citro, providing her popular appetizer for get-togethers has become a necessity. She pens from Cape Coral, Florida, "Friends joke that they won't go to parties unless I bring my dip. And I've lost count of how many times I've written down the recipe for people! Nancy likes to serve her snack with extra bread for dipping.-Nancy Citro, Cape Coral, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.
Nutrition Facts :
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