Best Jackson Salad Recipes

Jackson Salad image

Provided by Lynnda Cloutier

Number Of Ingredients 11

1 can artichoke hearts, drained, 14 oz
1 can hearts of palm, drained, 14 oz
2 tbsp. fresh lemon juice
6 tbsp. salad oil
1/4 cup green onion, chopped
1/4 cup bacon, crisp and crumbled
2 tbsp. parsley, finely chopped
2 garlic cloves, pressed, juice only
1/4 lb. blue cheese, crumbled
salt and cracked pepper to taste
1 1/2 heads romaine

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

BRENNAN'S JACKSON SALAD image

Number Of Ingredients 16

Note that the dressing recipe yields 1.5 cups -- and you only need about a 3rd of that per every 4-5 people.
For 4-5 servings:
mixed salad greens, washed and dried [I used a mix of spring greens and stemmed baby spinach]
1 hard-cooked extra large egg, finely chopped
5 slices bacon, cooked until crisp, chopped
1/4c crumbled blue cheese
1/2c Jackson Dressing (below)
Jackson Dressing
Yield: 1 1/2 cups
1 egg yolk
4T dijon mustard
2T minced yellow onion
2T red wine vinegar
1/2t salt
1c vegetable oil
2t fresh ground black pepper

Steps:

For dressing: In a food processor, combine egg yolk, mustard, onion, vinegar and salt. With motor running, very slowly pour oil into food processor until oil is completely incorporated. Season with pepper and additional salt if needed; mix well. Store in covered container in refrigerator up to 3 days. For Salad: In a large bowl, toss salad greens with dressing. Divide greens evenly among 4 salad plates. Sprinkle egg, blue cheese and bacon over greens.

Eddie Jackson's Mason Jar Salad and Salad Dressing image

Provided by Eddie Jackson

Categories main-dish

Time 20m

Yield 1 serving, plus additional dressing

Number Of Ingredients 20

1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
10 large leaves fresh basil
Few sprigs fresh oregano, leaves picked
Few sprigs fresh tarragon, leaves picked
2 medium cloves garlic
Kosher salt and freshly ground black pepper
8 ounces skinless roast chicken breast, cubed
1/4 cup garbanzo beans
1/4 cup thinly sliced red onion
1/4 cup thinly sliced zucchini
1/4 cup grated carrot
1/4 cup thinly sliced English cucumber
1/4 cup thinly sliced red bell pepper
1/4 cup pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup thinly cut red leaf lettuce
1/2 cup thinly cut kale

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.

MARK JACKSON'S SALAD DRESSING image

Number Of Ingredients 11