Best Salad With Pepper Jack Dressing On A Puff Plate Recipes

MAC AND JACK SALAD

Mac and Jack Salad image

County Fairs are great and the classic country fare sold at them couldn't be fresher, but here's a couple of recipes that'll shake up the country ladies and gents a bit! It's got flavor the folks will be talking about from 2 counties over!

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta
Salt
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 ribs celery, chopped
Black pepper
8-ounce brick Monterey pepper jack cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tablespoons chopped cilantro leaves or flat-leaf parsley

Steps:

Bring water to a boil, salt it and add pasta.
While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.

PEPPER PARMESAN SALAD DRESSING

Pepper Parmesan Salad Dressing image

I have been making this dressing for almost 10 years now. It is incredible and very easily tailored to everyone's liking. You can add more of certain ingredients and omit the ones you don't want or don't have available. My measurements are somewhat approximate as I have gotten used to just shaking the spice bottles over the mixing bowl and adding more of certain ingredients to get it to my taste. So by all means, use the mayo/milk as a base for your special dressing and run with it!

Provided by Mom2Rose

Categories Salad Dressings

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/4 cup milk (or more if needed to thin dressing)
1/4 cup grated parmesan cheese (freshly grated, not stuff in green can)
1 tablespoon cracked pepper
2 tablespoons red wine vinegar
1 teaspoon onion powder
1/2 tablespoon garlic salt
1/2 tablespoon paprika
1 tablespoon dill weed
1/4 teaspoon lemon juice
1 dash Worcestershire sauce
1 dash hot pepper sauce (optional)

Steps:

In a medium bowl, combine all the ingredients listed above.
Cover and store in refrigerator for 2 hours or overnight for best flavor.
TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!

Nutrition Facts : Calories 840.6, Fat 66.5, SaturatedFat 13.1, Cholesterol 68.7, Sodium 1572.6, Carbohydrate 54, Fiber 2.8, Sugar 12, Protein 12

BABY GREENS, APPLE-SMOKED CHICKEN AND GOUDA/PEPPER JACK SALAD WITH AMBER BOCK DRESSING

Baby Greens, Apple-Smoked Chicken and Gouda/Pepper Jack Salad with Amber Bock Dressing image

Provided by Robert Irvine : Food Network

Categories dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons corn syrup
1 cup sugar
1/3 cup water
1/2 teaspoon salt
2 cups pecans
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 cup balsamic vinegar
1/8 cup amber bock beer
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
3/4 cup canola oil
1 (3-pound) apple-wood smoked chicken (Smithfield or Nueske)
4 ounces Gouda cheese, placed into freezer for 2 hours
4 ounces pepper jack cheese, placed into freezer for 2 hours
6 cups mixed baby greens, iceberg, and romaine, stems removed, torn into bite-sized pieces and dried in a salad spinner

Steps:

Mix corn syrup, sugar, water, and salt in a heavy saucepan. Stir over low heat until sugar dissolves. Heat until a candy thermometer registers soft ball stage, about 238 degrees F. Remove from heat and stir in pecans, vanilla, and cinnamon. Turn out on waxed paper and pull pecans apart while cooling, being very careful to avoid getting burned! Refrigerate until chilled.
Through the feed tube of a running blender add, 1 at a time, vinegar, beer, salt, pepper, and thyme, and leaving the blender running, add the oil in a slow thin stream. Set aside until needed.
Pull chicken away from bones, and cut into thin strips. Set aside until needed.
Use a vegetable peeler to peel several curls of cheese for garnish and then use a box grater to shred cheese. Toss chicken, greens, shredded cheese and pecans with enough dressing to coat. Garnish with curls of cheese.

PEPPER JACK MAC SALAD

Pepper Jack Mac Salad image

Make and share this Pepper Jack Mac Salad recipe from Food.com.

Provided by Kana K.

Categories Summer

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb elbow macaroni or 1 lb cavatappi pasta
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 celery ribs, chopped
8 ounces monterey jack pepper cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra virgin olive oil, eyeball it
1 cup tomatillo salsa (mild, green) or 1 cup chipotle salsa (hot, smoky red)
2 tablespoons cilantro leaves, chopped or 2 tablespoons flat leaf parsley
salt and black pepper

Steps:

Bring water to a boil, salt it and add pasta.
While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.

Nutrition Facts : Calories 829.9, Fat 33.5, SaturatedFat 13.1, Cholesterol 50.5, Sodium 704.5, Carbohydrate 101.6, Fiber 6.7, Sugar 6.2, Protein 31.3

SALAD WITH PEPPER JACK DRESSING ON A PUFF PLATE

Salad with Pepper Jack Dressing on a Puff Plate image

This recipe came about when I saw A cook on the Chew do a dessert on Puff Pastery! This is a light salad on an Onion and Herb Puff plate that can be eatten with a fork or just picked up with your hand!

Provided by Kathy Sills

Categories Other Breads

Time 40m

Number Of Ingredients 15

Ingredients

1 box puff pastry sheet, thawed
bottle mrs. dash onion&herb seasoning
PEPPER JACK DRESSING
2 c pepper jack cheese, shredded
2 cucumbers used for pickleing, peeled and chopped
1 Tbsp diced onion
1 box 8 oz. philadelphia cream cheese, soften and chopped
1 c butter milk
1/2 tsp salt
1 tsp pepper
SALAD MAKINGS
1 small bag shredded lettuce
7 radishes, diced
1 small green bell pepper, diced
6 cherry tomatos, sliced

Steps:

1. Prheat oven to 350.
2. Unfold one sheet of puff pastery sheet. Cut into 6 rectangle plates. Place on lightly sprayed cookie sheet. Using a fork poke several times. Sprinkle Onion&Herb on top of pastery. Place in oven. May have to press down after 5 minutes of cooking. Last 5 minutes sprinkle the top with some of the pepper jack cheese, allow to melt. Remove from oven and allow to cool!
3. In a blender add the pepper jack cheese, cucumber, onion, cream cheese, butter milk, salt and pepper, blend until smooth and creamy. More butter milk can be added if desired! Refrigerate until ready to use!
4. Add the puff plates to a serving tray. Add some shredded lettuce to each puff plate. Then add some diced radishes, bell pepper and tomatos. Drizzle the top with the dressing and enjoy!