Salads

SALADS

SELECTIONS:
COLESLAW SUPREME & COLESLAW DRESSING
CREOLE CHICKEN SALAD
POTATOELESS SALAD
SALAD ITALIANO
CREOLE FRUIT SALAD
HONEY MUSTARD DRESSING
HOUSE DRESSING
SHRIMP AND RICE SALAD WITH LOUIS DRESSING
CREOLE MUSTARD AVOCADO DRESSING
ITALIAN FLAIR PASTA SALAD
SWEET POTATO SALAD
CREOLE MUSTARD POTATO SALAD
SHRIMP SALAD
SHRIMP SALAD WITH DRESSING
CHICKEN SALAD
SPINACH-RICE SALAD
RED BEAN SALAD
FOUR BEAN SALAD
SHOEPEG CORN SALAD
BLACK BEANS AND RICE SALAD
CRAB MEAT PASTA SALAD
HOMEMADE CREOLE MAYONNAISE
CREOLE MUSTARD HONEY VINAIGRETTE
CREOLE MUSTARD VINAIGRETTE

RECIPES:

COLESLAW SUPREME

1 Head cabbage, shredded
1 Carrot, grated
1 Coleslaw dressing recipe
Zatarain's Creole Seasoning to taste

To large bowl add cabbage, carrots, coleslaw dressing and Zatarain's Creole Seasoning. Stir to blend thoroughly. Place in refrigerator for 2 hours before serving.

COLESLAW DRESSING
1 cup Mayonnaise
1 Green onion, minced
1 tsp Zatarain's Creole Mustard
1 tsp Mustard seed
2 Tbsp Vinegar
3 Tbsp Sugar
1/2 tsp Worcestershire Sauce
1 dash Tabasco
Zatarain's Creole Seasoning to taste

To a small mixing bowl add all ingredients and blend thoroughly.

CREOLE CHICKEN SALAD

1 package Zatarain's Dirty Rice Mix
2 Tbsp Margarine or butter
2 1/2 cups Water
1/4 cup Red onions, chopped fine
1/4 cup Bell pepper, chopped fine
1/4 cup Celery, chopped fine
4 oz Whole kernel corn
4 oz Frozen sweet peas, cooked
2 Chicken breast, precooked and diced
2/3 cup Zatarain's Remoulade Sauce
1 tsp Zatarain's Creole Mustard
3-4 Tbsp Mayonnaise
1/2 cup Sour cream

Prepare Zatarain's Dirty Rice Mix according to directions (omit meat). Allow to cool. Toss to fluff. Add next six items and toss to blend. Combine Zatarain's Remoulade Sauce, Zatarain's Creole Mustard, mayonnaise and sour cream. Stir into rice mixture. Cover tightly and chill.

POTATOELESS SALAD

1 package Zatarain's Jambalaya Mix
2 1/2 cup Water
2 Tbsp Margarine or vegetable oil
3 Boiled eggs, chopped
1/4 cup Dill pickle relish
1/2 cup Sweet pickle relish
1/3 cup Red onions, chopped
1/4 cup Bell pepper, chopped
1/4 cup Celery, chopped
1/2 cup Mayonnaise
1 Tbsp Zatarain's Creole Mustard

Prepare Zatarain's Jambalaya Mix according to package directions (omit meat addition). Allow to cool. Toss to fluff. Add next eight ingredients and blend thoroughly. Tightly cover and refrigerate.

Note: Tuna, shrimp, crab meat, ham, chicken, etc. may be added to above salad for delicious flavor variations.

SALAD ITALIANO

1 package Zatarain's Dirty Rice Mix
2 Tbsp Margarine
2 1/2 cups Water
3 Tbsp Red onions, chopped fine
3 Tbsp Celery, chopped
3 Tbsp Bell pepper, chopped
3 Tbsp White onions, chopped fine
1/2 cup Black olives, sliced
4 oz Artichoke hearts
2 oz Pimento
1/8 tsp Basil, crushed
1/8 tsp Oregano, crushed
1/8 tsp Dill weed
1 Tbsp Parmesan cheese
1/2 cup Italian Salad Dressing
1/4 lb Tomato, cherry

Prepare Zatarain's Dirty Rice Mix according to package directions (omit meat addition). Allow to cool. Toss to fluff. Add remaining ingredients and blend thoroughly. Tightly cover and refrigerate.

CREOLE FRUIT SALAD

1 package Zatarain's Jambalaya Mix
1 Tbsp Margarine or oil
2 1/2 cups Water
1 cup Mandarin orange slices
1 cup Apples
1 cup Grapes
1/4 cup Celery
1/4 cup Red onions
2 Tbsp Honey
1/2 Tbsp Lemon juice
1/2 cup Poppy seed dressing
1/4 cup Orange juice

Prepare Zatarain's Jambalaya Mix according to package directions (omit meat addition). Allow to cool. Toss to fluff. Add next five ingredients and toss gently. Blend honey, lemon juice, poppy seed dressing and orange juice. Add to salad and toss gently. Tightly cover and refrigerate.

HONEY MUSTARD DRESSING

2 cups Mayonnaise
1/2 cup Zatarain's Creole Mustard
1/2 cup Honey (clover)
1/8 tsp Zatarain's Cayenne Pepper
3 Tbsp Vinegar

Add all of the above ingredients together in small bowl and blend thoroughly. Pour into storage container, refrigerate until ready to use. Use as a dressing for salads, cold cuts, fruits, etc.

HOUSE DRESSING

1 1/2 cups Olive oil
1 large Egg
1/2 cup Wine vinegar
1/2 tsp Salt
1/2 tsp Zatarain's Creole Seasoning
1/8 tsp Black pepper
1/2 tsp Sugar
1/2 tsp Zatarain's Creole Mustard
8 drops Tabasco Sauce
1/2 cup Romano cheese, grated

Place egg and olive oil in blender jar and blend thoroughly. Add all remaining ingredients except cheese and blend thoroughly. Fold cheese in slowly. Refrigerate for 2 hours before serving. Excellent with all fresh vegetable salads.

SHRIMP AND RICE SALAD
WITH LOUIS DRESSING

1 package Zatarain's Dirty Rice Mix
2 Tbsp Butter or margarine
2 1/2 cups Water
12 oz Salad shrimp, cooked
1/3 cup Celery, diced
1/2 cup Onion, diced
1/4 cup Fresh carrot, shredded

Dressing:
2 tsp Lemon juice
2 tsp Horseradish
2/3 cup 1000 Isle Dressing
1 tsp Sugar

Prepare Zatarain's Dirty Rice Mix according to package directions (omit meat addition). Allow to cool. Toss to fluff. Add celery, onion, and carrot. Mix cooled shrimp and rice. Add dressing. Toss well to coat.

Serves 6

CREOLE MUSTARD AVOCADO DRESSING

1 cup Vegetable oil
1/4 cup Zatarain's Creole Mustard
1/4 cup Red wine vinegar
1/8 cup Lime juice
1/8 cup Fresh cilantro, chopped
1/8 tsp Cayenne Pepper
1 tsp Sugar
1/4 tsp Crushed oregano
2-3 Avocados
1/4 cup Onions, minced
1/8 tsp Zatarain's Creole Seasoning

Place all of the above ingredients in a food processor and blend until smooth in texture. Refrigerate until ready to use.

Serve as a salad dressing or dip with corn chips.

ITALIAN FLAIR PASTA SALAD

6 cups Rotini, cooked*
1/4 lb Salami, diced
1 1/2 cups Provolone cheese, diced
1/2 cup Zucchini, sliced
1/2 cup Green pepper, diced
1/4 cup Red pepper, diced
1 cup Fresh mushrooms, sliced
Italian dressing

*Any macaroni-type pasta may be substituted.

Italian Dressing
1 cup Salad oil
1/3 cup White vinegar
3 tsp Sugar
3 tsp Zatarain's Creole Seasoning
3 tsp Zatarain's Creole Mustard
Dash Louisiana Style Hot Sauce

Cook rotini according to package instructions. Drain, rinse with cold water, and set aside. Cut remaining ingredients into sizes desired and combine in a medium size mixing bowl. Add pasta and toss to blend. Add Italian Dressing. Toss again to coat all ingredients. Chill several hours to let salad ingredients marinate the dressing flavors.

To serve: Line salad bowls or plates with lettuce leaves. Spoon desired amount of salad on top of leaves. Serve with fresh grated Parmesan on the side, or garlic flavored toast, our favorite quick bread or muffins.

Serves 8-10

SWEET POTATO SALAD

2 1/2 lb or 6 cups Sweet potatoes, cooked
1/4 cup Celery, minced
1/4 cup Green onion, minced
1/4 cup Red onion, minced
2 Tbsp Green pepper, minced
3 Boiled eggs, chopped
1 tsp Zatarain's Creole Mustard
1 tsp Chow chow or hot dog relish
1/2 cup Sweet pickle relish
1/2 cup Dill pickle, chopped fine
3/4 cup Mayonnaise
2 tsp Zatarain's Creole Seasoning
3 Tbsp Sour cream, optional

Wash, peel, and dice potatoes into 1/2 inch cubes. Cook until firm but do not over-cook. Eggs can be cooked with potatoes. Pour cooked potatoes into strainer and rinse with cold water. Set aside into large mixing bowl. Prepare all chopped vegetables and add to the potatoes and mix thoroughly. Add remaining ingredients and mix for uniform consistency. Refrigerate and serve.

Note: If sour cream omitted, add extra mayonnaise.

CREOLE MUSTARD POTATO SALAD

5 lbs Red potatoes, quartered
2/3 cup Mayonnaise
2/3 cup Zatarain's Creole Mustard
2/3 cup Sour cream
1 1/3 tsp Sugar
1 1/4 cup Bacon, chopped fine
1 1/4 tsp Zatarain's Creole Seasoning
1/4 cup Green onions, minced
2 3/4 cup Tomatoes, diced

Boil potatoes until tender, drain and set aside. Blend next six ingredients thoroughly to make sauce. Add sauce mixture, green onions and tomatoes to the potatoes and mix gently. Refrigerate for at least 2 hours prior to serving.

SHRIMP SALAD WITH DRESSING

2 lb Salad shrimp
1/2 cup Celery, diced
1/3 cup Zatarain's Italian Olive Salad Mix
2 Boiled eggs, chopped
Choice of 3 dressings

To a large bowl mix all above ingredients thoroughly. Add dressing of choice. Chill for 2 hours before serving on bed of lettuce or as stuffing for tomatoes.

Note: Boil shrimp using Zatarain's Crab and Shrimp Boil according to package directions.

BOILED SHRIMP

3 lb Shrimp with heads
3 Tbsp Salt
1 1/2 qts Water
1 1/2 tsp Zatarain's Liquid Shrimp and Crab Boil

To a large saucepan add water, salt and Zatarain's Liquid Shrimp and Crab Boil. Add shrimp, return to boil. Turn heat off and let stand 3-5 minutes. Peel and chop.

Dressing 1
1 cup Mayonnaise
2 Tsp Lemon juice
2 Tbsp Zatarain's Creole Mustard
1/2 tsp Celery seed
1 Tbsp Fresh parsley, chopped
1 1/2 tsp Sugar

Dressing 2
1 cup 1000 Island Dressing
1/2 cup Zatarain's Horseradish
3 dashes Louisiana Style Hot Sauce
2 Tbsp Lemon juice
1 Tbsp Fresh parsley, chopped
1 tsp Zatarain's Creole Mustard

Dressing 3
1/2 cup Olive oil
1/4 cup Distilled vinegar
1 Tbsp Instant minced onion
1 Tbsp Fresh parsley, chopped
1 Tbsp Zatarain's Creole Mustard
1 tsp Zatarain's Creole Seasoning
1/2 tsp Oregano
1 tsp Capers, chopped

CHICKEN SALAD

1 package Zatarain's Dirty Rice Mix
2 Tbsp Margarine
2 lb Boneless chicken, diced
2 1/2 cups Water
3/4 cup Celery, diced
1/3 cup Onion, diced
1/2 cup Crushed pineapple
1 cup White seedless grapes
1 Tbsp Parsley, chopped
1/3 cup Carrots, grated

Melt margarine over medium heat. Add chicken and sauté until lightly browned. Add Zatarain's Dirty Rice Mix and water. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat and let steam for 5 minutes. Cool. Toss to fluff. To cooled Dirty Rice add celery, onion, mayonnaise, and carrot. Blend well. Stir in pineapple, parsley, and grapes.

This Chicken Salad recipe can be served as a stuffing for tomatoes, green peppers, or can be served plain with fresh fruit slices.

SPINACH-RICE SALAD

1 package Zatarain's Dirty Rice Mix
2 1/2 cups Water
1 Tbsp Butter or margarine
1/2 cup Italian Dressing
2 Tbsp Soy sauce
1 Tbsp Sugar
1 cup Tightly packed fresh spinach
1/2 lb Bacon, cooked crisp
1/2 cup Green onion, diced
1/3 cup Water chestnuts, sliced

Cook Zatarain's Dirty Rice Mix according to package directions, omitting meat. Cool. Toss to fluff. Mix Italian dressing, soy sauce and sugar. Clean spinach well and cut into strips. Cook bacon until crisp and crumble. Toss together the cooled Dirty Rice, water chestnuts, green onions, and dressing. Just before serving, toss in the spinach and bacon.

RED BEAN SALAD

6 cups Red beans, cooked
1 cup Mayonnaise
1 cup Celery, diced
6 Boiled eggs, chopped
4 Tbsp Zatarain's Creole Mustard
2 tsp Zatarain's Creole Seasoning
2 Tbsp Zatarain's Italian Olive Salad Mix, chopped

In a medium size mixing bowl, combine red beans, celery, onion, eggs, and Zatarain's Italian Olive Salad Mix. Add Zatarain's Creole Mustard, mayonnaise, and Zatarain's Creole Seasoning. Stir to blend well. Cover tightly and refrigerate for 2 hours.

Serves 10-12

FOUR BEAN SALAD

1 can Green beans, drained
1 can Wax beans, drained
1 can Kidney beans, drained and washed
1 can Garbanzo beans, drained
1 small Onion, sliced thin
1 small Bell pepper, sliced thin
1/2 cup Green onions, chopped

Sauce Mix
3/4 cup Sugar, less if desired
2/3 cup White vinegar
1/2 cup Vegetable oil
1 tsp Zatarain's Creole Seasoning
1 tsp Louisiana Style Hot Sauce
2 Tbsp Parsley, chopped

To a large covered dish add vegetable bean mix and set aside. Blend all ingredients in Sauce Mix together and pour over bean mix. Stir gently to assure bean mix is well covered. Refrigerate for 24 hours before serving. Stir occasionally. The longer it stands the better it tastes.

Serves 10-12

SHOEPEG CORN SALAD

1 - 12 oz can Shoepeg corn, drained
1/4 cup Bell pepper, chopped
2 Tbsp Pimento, diced
1/4 cup Celery, chopped fine
1/2 cup Onions, sliced thin
1/3 Tbsp Sugar
1 1/2 tsp Zatarain's Creole Seasoning
3 Tbsp Red wine vinegar

Combine first 5 ingredients and set aside. Combine remaining ingredients, stir well, and pour over vegetable corn mix. Toss, cover, and refrigerate for 8-12 hours.

Serves 6-8

BLACK BEANS AND RICE SALAD

1 package Zatarain's Black Beans & Rice Mix
2 1/4 cups Water
1 Tbsp Olive oil
1/2 cup Red bell pepper, chopped
1/4 cup Green pepper, chopped
1/4 cup Green onions, chopped
1/8 cup Fresh cilantro, chopped
3/4 lb Hot whole hog sausage or chirozo
2 Tbsp Red wine vinegar

To cooking container add Zatarain's Black Beans and Rice Mix, water and olive oil. Bring to a boil, stir and reduce heat to medium low, cover and cook for 30 minutes. Remove from heat and chill. Toss to fluff. Precook hot whole hog sausage and coarsely crumble. Drain thoroughly. Chill. Stir chilled rice and beans, sausage, peppers, green onions, cilantro and red wine vinegar together gently to prevent crushing of beans. Chill and serve.

Note: Excellent when served as a chilled Mexican Salad with corn chips.

CRAB MEAT PASTA SALAD

12 oz Spiral pasta
2 Green onions, chopped fine
1 Celery, chopped fine
1/4 cup Bell pepper, chopped fine
2 or 3 oz Pimento, drained and diced
1 lb Lump crab meat
1 tsp Worcestershire Sauce
dash Tabasco
1/4 cup Parmesan cheese
Salad dressing as needed
Zatarain's Creole Seasoning to taste

Prepare pasta according to instructions and set aside until cool. Add next eight ingredients to cooled pasta and toss. Add salad dressing of choice (Caesar, Golden Caesar, Italian, etc.) and Zatarain's Creole Seasoning as desired.

Note: Mushroom, artichoke hearts, red onion, etc. can be added as desired. Shrimp maybe substituted for or used along with crab meat.

HOMEMADE CREOLE MAYONNAISE

4 Egg yolks
1/2 tsp Zatarain's Creole Seasoning
2 tbsp Lemon juice
2 cups Vegetable oil
1/3 cup Zatarain's Creole Mustard

Combine egg yolks and Zatarain's Creole Seasoning, beat well with whisk(*). Add lemon juice and beat well. Add vegetable oil, 1 tablespoon at a time with continuous beating until 1 cup is added. Pour remaining oil, in a thin stream, while whipping the mixture. Mayonnaise will be thick.

Combine Zatarain's Creole Mustard and mayonnaise and mix well. Refrigerate.

Serve with salads, sandwiches or dip for vegetables.

(*) Electric mixer may be used.

CREOLE MUSTARD HONEY VINAIGRETTE

1 1/2 cup Vegetable oil
3/4 cup Wine vinegar
1/2 cup Zatarain's Creole Mustard
1/3 cup Honey
1 1/2 tsp Zatarain's Creole Seasoning
1/2 tsp Salt

To a large bowl add all above ingredients and whisk until smooth consistency. Refrigerate until ready to use.

Note: For flavor variation use Balsamic vinegar.

CREOLE MUSTARD VINAIGRETTE

1 Egg
1 Tbsp Zatarain's Creole Mustard
1 tsp Onion, minced
1 tsp Garlic, minced
1 tsp Cracked black pepper
1/4 tsp Dry thyme leaves
1/4 tsp Dry basil leaves
1/4 tsp Red wine vinegar
1 Tbsp Steen's cane syrup
1 Tbsp Orange juice
1 cup Olive oil
1 cup Vegetable oil
Salt to taste

In a large bowl place all ingredients except salt and oil. Using an electric mixer with whip attachment blend on medium. Pour oil slowly in a steady stream until incorporated. Salt to taste.

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