Best Harolds Salad Recipes

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HAROLD'S FLORENTINE SALAD DRESSING



Harold's Florentine Salad Dressing image

This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having a green salad with this incredible dressing. Peoples' tastes are different, but, to me, this is the finest salad dressing I have ever tasted anywhere. I have already halved the recipe and reduced the salt content by about 1/3. You'll need a Kitchen-aide mixer for this one and don't shortcut the blending time (I have to do it in 2 batches) or you'll be disappointed. I'm posting the recipe here so that I can always go back to it if I happen to misplace my own copy. I hope that you enjoy this rare and unique Italian salad dressing as much as I do.

Provided by Bone Man

Categories     Salad Dressings

Time 1h10m

Yield 1 3/4 gallons

Number Of Ingredients 7

2 quarts lemon juice, bottled
2 tablespoons garlic powder (make sure it's fresh!)
3 cups onions, ground up (I use the food processor)
1 tablespoon cayenne pepper
3 cups sugar
1/2 cup salt
1 gallon canola oil

Steps:

  • Split all ingredients in half (have them ready at hand) and make half a batch at a time.
  • Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes).
  • Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better).
  • In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers.
  • Refrigerate until use -- always serve very cold on chilled salads.

Nutrition Facts : Calories 19396.8, Fat 1997.2, SaturatedFat 147.6, Sodium 32370.6, Carbohydrate 470.5, Fiber 10.5, Sugar 388.1, Protein 9.9

HEALTH SALAD



Health Salad image

This is a favorite item of mine to order in NYC Jewish delis. So when I decided to make it at home for a BBQ, the first recipe I pulled off of the internet was right on the money. This is "kind of" like a good coleslaw but without the mayo and with a few items added. Use a 4-sided box grater to shred all of the veggies.

Provided by DeSouter

Categories     Vegetable

Time 15m

Yield 20 serving(s)

Number Of Ingredients 11

1 medium green cabbage, shredded
2 carrots, shredded
1 green pepper, sliced paper thin in small strips
2 kirby cucumbers, peeled and sliced paper thin
1/3-1/2 cup sugar
1 onion, sliced paper thin
1/4 cup water
1/2 cup canola oil or 1/2 cup vegetable oil
3/4 cup white vinegar or 3/4 cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon oregano

Steps:

  • Shred or slice (and I do mean paper thin) all vegetables.
  • Mix other ingredients and pour over the veggies.
  • You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.
  • Refrigerate immediately after mixing veggies and dressing.

SECOND AVENUE DELI'S HEALTH SALAD RECIPE - (3.3/5)



Second Avenue Deli's Health Salad Recipe - (3.3/5) image

Provided by [email protected]

Number Of Ingredients 8

1 small head green cabbage (about the same as one bag shredded)
2 medium carrots peeled
1 small green bell pepper
3/4 cup white vinegar
2 Tbsp olive oil
1/2 cup white sugar
1 Tbsp salt
1/2 tsp freshly ground pepper

Steps:

  • Shred cabbage and carrot and cut the pepper into thin slices Whisk together dressing ingredients and toss well. Refrigerate. This salad needs about eight hours in the fridge and should remain crisp and fresh tasting for up to two weeks. Great for the summer. Don't freeze.

CLAREMONT SALAD



Claremont Salad image

Great marinated salad. Perfect for a barbeque or picnic or potluck. This is one of my long-time favorites.

Provided by Rebecca

Categories     Salad     Coleslaw Recipes     No Mayo

Time 12h20m

Yield 6

Number Of Ingredients 9

1 medium head cabbage, shredded
2 cucumbers, thinly sliced
3 carrots, thinly sliced
1 Bermuda onion, thinly sliced
¾ cup distilled white vinegar
¾ cup white sugar
½ cup vegetable oil
4 tablespoons water
3 teaspoons salt

Steps:

  • Combine the cabbage, cucumbers, carrots and onion in a large bowl.
  • In a small bowl, whisk together the vinegar, sugar, oil, water and salt. Pour over the cabbage mixture, toss to coat and refrigerate for at least 12 hours. Drain excess liquid before serving. ENJOY!

Nutrition Facts : Calories 325.1 calories, Carbohydrate 40.1 g, Fat 18.7 g, Fiber 5.4 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 1213.4 mg, Sugar 32 g

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