BLOODY MARY SALAD RECIPE RECIPES

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BLOODY MARY SALAD RECIPE - FOOD.COM



Bloody Mary Salad Recipe - Food.com image

From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 cups, 4 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 tablespoon shallot, finely minced
1/4 cup vodka (or 1/4 cup stock)
2/3 cup spicy vegetable juice (V8 juice, 5.5 ounce can)
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon horseradish
1/2 teaspoon celery seed
1/2 lemon, juice of
salt, to taste
pepper, to taste
8 ounces cooked medium shrimp (1 cup approximaetly)
2 cups tomatoes, diced
1 cup celery, thinly sliced
1/2 cup English cucumber, diced
1/3 cup pimento stuffed olive, cut in half
1/4 cup red onion, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon olive oil

Steps:

  • DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
  • Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
  • Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
  • SALAD: Toss remaining ingredients together and season with salt and pepper.
  • Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

Nutrition Facts : Calories 186.5, FatContent 7.8, SaturatedFatContent 1.1, CholesterolContent 72, SodiumContent 547.6, CarbohydrateContent 12.4, FiberContent 2.5, SugarContent 7, ProteinContent 9.6

BLOODY MARY TOMATO SALAD RECIPE - FOOD.COM



Bloody Mary Tomato Salad Recipe - Food.com image

This recipe taken from our local township Advance Newspaper. Serving amounts are a total guess and the cooking time is the chilling time.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons prepared horseradish
2 tablespoons olive oil
2 tablespoons vodka (optional)
1 tablespoon lemon juice
1 1/2 teaspoons hot pepper sauce (I use Frank's)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 pints tomatoes (cherry or grape, cut in 1/2) or 3 pints tomatoes (cut into chunks)
4 stalks celery, cut into 1/4 inch slices
1 zucchini, cut into 1/4 inch slices

Steps:

  • In a large bow, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, worcestershire sauce, 1/2 t. salt, 1/2 t. freshly ground pepper until blended.
  • Add tomatoes, celery, and zucchini and toss to combine.
  • Cover and refrigerate 2 hours.
  • To serve, toss again to coat with dressing.

Nutrition Facts : Calories 86, FatContent 5.1, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 282.8, CarbohydrateContent 9.8, FiberContent 3.1, SugarContent 6.6, ProteinContent 2.2

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