Best Threadgills French Quarter Pasta Salad Recipes
THREADGILL'S FRENCH QUARTER PASTA SALAD
This salad is great, and you mix it up a day ahead of serving. It is for a large crowd, but you could cut the recipe in half. Prep time includes 12 hours in the refrigerator. This is from "Threadgill's, The Cookbook" by Eddie Wilson. A landmark grill in Austin.
Provided by Miss Annie
Categories One Dish Meal
Time 12m
Yield 18-20 serving(s)
Number Of Ingredients 21
Steps:
- Mix all salad ingredients EXCEPT pasta.
- Mix salad dressing and pour over vegetables.
- Let stand for 12 hours in refrigerator, stirring occasionally.
- Cook and chill pasta.
- Add pasta to the vegetables.
- Serve as a salad or as a base for entree salads.
Nutrition Facts : Calories 451.1, Fat 8.9, SaturatedFat 1.4, Sodium 80.9, Carbohydrate 78.3, Fiber 4, Sugar 2.8, Protein 13.7
FRENCH QUARTER RICE SALAD
This came out of a brand names cookbook. It is really delicious! The raisins add just a hint of sweetness that offsets the tang of the dressing. Prep time does not include refrigeration time. I always use chicken breast when making this salad, but the directions are not specific, so you could use dark meat if you prefer.
Provided by Chris Reynolds
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Cool slightly.
- In large bowl, combine the oil, vinegar, mustard, Tabasco, and garlic. Add the rice, chicken, carrot, raisins, and green onions. Mix well.
- Cover; refrigerate 2 to 4 hours to blend flavors.
- Just before serving, mix in the pecans.
Nutrition Facts : Calories 436.9, Fat 32.8, SaturatedFat 4.5, Cholesterol 52.5, Sodium 72.1, Carbohydrate 18.8, Fiber 2.7, Sugar 12.3, Protein 19.7
THREADGILL'S COTTAGE CHEESE CUCUMBER SALAD
This refreshing salad from Threadgill's brings back fond memories of iced tea, live music, fried catfish, and other delights from the Austin, TX restaurant. The dish can be served as a side salad, or, for a low-calorie lunch, serve on a bed of lettuce with some tomato wedges sprinkled with salt & pepper. I clipped the recipe from the Austin American Statesman many years ago. The original called for fresh parsley, but I like it with the dill.
Provided by appleydapply
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the cucumber and slice lengthwise into halves. Scrape out the seeds and discard, then chop the cucumber.
- In a medium bowl, mix together the cottage cheese, cucumber, dill, and green onion. Fresh dill is best, but if you must substitute, use only 1 tsp of dried.
- Sprinkle on some black pepper and 3 dashes of Tabasco, stir again, and taste. Add more pepper and Tabasco to your taste. If you wish, skip the Tabasco and let everybody add it to their own serving.
- Serve immediately.
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