Mark Jacksons Salad Dressing Recipes
EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING
Provided by Eddie Jackson
Categories main-dish
Time 20m
Yield 1 serving, plus additional dressing
Number Of Ingredients 20
Steps:
- For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
- For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
- To serve, flip over on a bowl or plate, mix everything together and dig in.
JACKSON SALAD
This recipe comes from a local Newspaper. It was a $5,000 prize winner. Incredibly unique and delicious. It has becomes a favorite with our family and friends.
Provided by Lynnda Cloutier
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- 1. Mix all ingredients, except Romaine. Dice artichoke hearts and hearts of palm. At serving time, mix dressing with bite size pieces of chilled romaine and serve on chilled plates. Serves 6 to 8
SOUTHERN BUTTERMILK SALAD DRESSING
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
Provided by Mark Bittman And Sam Sifton
Categories easy, quick, salads and dressings
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams
BASIC SUNDAY-SALAD DRESSING
Vinaigrettes are all based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it's overwhelmed. Dressing advice: Whisk a lot. Start with vinegar and the flavors you're adding to it: diced shallots, say, or garlic. If there is to be a cheese on the salad, I might add a pinch or two to the dressing early on, to help distribute its flavor. Whisk it around for a while. And then continue to whisk, especially as you add the oil. The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.)
Provided by Sam Sifton
Categories easy, quick, weekday, condiments
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, vinegar, shallot and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 99 milligrams, Sugar 1 gram, TransFat 0 grams
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