Creole Autumn Salad Recipes

Steps:

• Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
• Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

Steps:

• Coarsely chop the tomatoes, green pepper and olives.
• Whisk together the remaining ingredients.
• Toss with vegetables.

Steps:

• To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
• To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
• In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
• Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.

Steps:

• In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
• Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
• Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.

Steps:

• Combine the first 9 ingredients in a bullet or blender and refrigerate. Toss remaining ingredients in a large salad bowl with the dressing just prior to serving or, layer half the greens in salad bowl, and top with half the pears, cheese and pecans and repeat, place the dressing along side for guests to add.

Steps:

• Coarsely chop the tomatoes, green pepper and olives.
• Whisk together the remaining ingredients.
• Toss with vegetables.

Steps:

• Combine the first 6 ingredients in a jar. Cover and shake
• vigorously. Chill to blend flavors. Before preparing salad, chop the
• apples and put a little of the dressing on the apples to prevent
• them from browning. Shake dressing again and toss with salad greens,
• drained apples, and bleu cheese. Garnish with toasted pecans.

Steps:

• Preheat oven to 350 degrees F. Sprinkle chicken breasts on both sides with Creole seasoning.
• Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot. Place chicken in single layer in skillet. Cook 3 to 5 minutes on each side or until browned. Place chicken in baking dish, cover and bake 15 to 20 minutes or until done. Set skillet aside.
• While the chicken bakes, pierce potatoes several times with a fork. Cook in microwave on HIGH 4 to 5 minutes or until just tender. Cool slightly; peel and dice.
• Place the remaining oil, potatoes, apple, celery and undrained tomatoes in skillet used for chicken. Place over medium heat and cook 3 to 4 minutes or until celery is crisp-tender. Remove from heat; stir in vinegar, mustard and salt.
• Cut each chicken breast into thin slices. For each serving, top 1 cup lettuce with about 1 cup apple-sweet potato mixture, 1 sliced chicken breast and 1 tablespoon pecans.

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.