Best Halloween Slug Salad Ham Salad With Aspic Recipes

Halloween Slug Salad (Ham Salad with Aspic) image

Provided by Deb Crane

Categories Salads

Number Of Ingredients 11

FOR THE HAM SALAD:
1 lb ground ham ( i use my kitchen aide) or mince it very well.
1/2 c finely chopped celery
2 carrots, ground in the kitchen aide (can be shread fine if need be)
1/4 c sweet pickle relish, drained
3/4 c mayonnaise
1 oz (4 envelopes) unflavored gelatin, divided
FOR THE ASPIC:
1 qt tomato juice,chilled
2 Tbsp lemon juice
1 tsp salt

Steps:

1. Mix ham,celery,carrots,relish and mayonnaise in bowl.
2. Sprinkle 1 teaspoon gelatin over 1/4 cup water in a small pan. Let stand one minute. Heat softened gelatin over low heat until dissolve, stirring constantly. Cool slightly and mix into ham salad. Chill.
3. Cut out a large slug shape from cardboard (or pizza take out box); cover with foil. Mold ham salad into slug shape on cardboard, pressing tightly to form; refrigerate.
4. FOR THE ASPIC: (the skin of the slug) in large bowl, sprinkle remaining gelatin over 1 cup cold tomato juice;let stand 1 minute. In a large sauce pan, heat remaining 3 cups tomato juice to a simmer. Pour hot juice in bowl over gelatin mixture and stir until gelatin completely dissolves, about 5 minutes. Stir in lemon juice and salt, let cool,then chill until thick but not set. Place chilled slug on wire rack set over baking sheet to catch excess aspic. Slowly spoon 1/2 tomato aspic over ham mold; reserve remainder at room temperature.
5. Refrigerate ham slug mold for 20 minutes. Remove from refrigerator and pour aspic over slug to cover evenly. Chill 1 hour, or until firm.
6. Black olive bugs: Optional: Because, you know, the slug salad isnt gross enough! :) Make a clear gelatin mixture with 2 teaspoons gelatin in 1/2 cup water. Pour into small cups (mini muffin tins work well) press black olives with carrot slices for legs into gelatin. Chill until firm.

Slug Salad image

Provided by cookiedog

Categories Oranges

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons butter
1/3 cup slivered almonds
2 tablespoons brown sugar
2 heads butter lettuce, washed and torn into bite-sized pieces
1/2 small red onion, thinly sliced
4 ounces blue cheese, crumbled
2 (11 ounce) cans mandarin oranges, drained
champagne dressing

Steps:

To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
Sprinkle the almonds over the salad and serve immediately.

Nutrition Facts : Calories 194.5, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.5, Sodium 279.5, Carbohydrate 21.8, Fiber 3.3, Sugar 16.6, Protein 7