Best New Orleans Style Italian Salad Recipes

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NEW ORLEANS STYLE ITALIAN SALAD



New Orleans Style Italian Salad image

this is old fashioned salad thats name used to be slur on the italian which they didnt seem to mind as they named the salad.

Provided by Dienia B.

Categories     Creole

Time 15m

Yield 8 serving(s)

Number Of Ingredients 17

8 cups lettuce, chopped
2 cups romaine lettuce, chopped
2 tomatoes, chopped
1 cup olive salad
8 garlic cloves, thinly sliced
16 anchovies
8 shrimp, large, cooked, peeled
8 asparagus spears, steamed
1/4 cup parmesan cheese, shaved
2 stalks celery, chopped
8 pepperoncini peppers
8 artichoke hearts
1 cup olive oil
1/3 cup red wine vinegar
1 tablespoon italian seasoning herbs
1 tablespoon Worcestershire sauce
1 tablespoon parsley, chopped

Steps:

  • mix lettuce ,tomato ,celery ,olives ,garlic together
  • toss with dressing
  • divide onto 8 plates.
  • cross anchovies on center of salad
  • add pepper artichoke asparagus and shrimp
  • shave cheese on top.

Nutrition Facts : Calories 378.2, Fat 29.4, SaturatedFat 4.6, Cholesterol 17.1, Sodium 1349.1, Carbohydrate 23.2, Fiber 12.9, Sugar 5.5, Protein 10

NEW ORLEANS SOAKED SALAD



New Orleans Soaked Salad image

This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.

Provided by djshapiro2001

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 heads different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
2 large ripe tomatoes, cut into chuncks
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon shredded fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 teaspoon finely chopped garlic
1 tablespoon finely minced parsley

Steps:

  • Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
  • Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
  • Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
  • To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4

MUFFULETTA OLIVE SALAD



Muffuletta Olive Salad image

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

Steps:

  • In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts :

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