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South Georgia Caviar

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This recipe is so easy and versatile and makes great use of all those cans of beans that you already have in your pantry. You can use any kind of beans that you have on hand. This recipe can be served as a side, on a bed of salad greens or as a dip.

South Georgia Caviar
What you need-

1 15.5 oz can black beans, drained
1 15.5 oz can small red beans, drained
1 7 oz. can Mexicorn, drained
1 small onion, diced
½ cup bell pepper (combination of orange, red and green), diced
3 green onion, diced
2 tablespoons cilantro, chopped (additional for garnish)
Zesty Italian Dressing

What to do-
Dump the first 7 ingredients into a mixing bowl. Add dressing to your likings. Put in a pretty glass bowl and garnish with cilantro. Toss in fridge for several hours and let all of those flavors come together.
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Cajun Potato Salad

This aint no southerners potato salad. Don’t get us wrong, we do love of some traditional southern potato salad. However, we love this version too. This potato salad is so darn good it will make you want to do the gator shuffle.

Cajun Potato Salad

Ingredients:

1 tablespoon of oil
8 ounces andouille sausage, cut in half, then crosswise
½ cup white onion, chopped
½ cup red bell pepper, chopped
½ cup celery, chopped
3 pounds red-skinned potatoes, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 teaspoon hot Sauce
1 tablespoon coarse ground mustard
½ cup mayonnaise
2/3 cup green onions, chopped
½ teaspoon Cajun seasoning

Directions:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sausage; sauté until brown, add chopped white onion, bell pepper and celery and sauté for about 3 minutes. Transfer to paper towels and drain. Add potatoes to a large pot of salted water and bring to a boil. Cook potatoes just until tender, stirring occasionally, about 7 minutes, do not overcook potatoes. Drain well. Whisk vinegar, hot sauce, mustard and mayonnaise in a large bowl. Transfer warm potatoes to bowl and add vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery and green onions. Season with Cajun seasoning and serve warm.

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Warm Goat Cheese Salad with Cranberries and Almonds

20130108-045521.jpg Warm Goat Cheese Salad with Cranberries and Almonds

What you will need for the salad-
tablespoon lemon juice
2 teaspoons champagne vinegar
2 cloves garlic, minced
Pinch Salt
Fresh ground pepper
¼ cup extra virgin olive oil
½ cup bread crumbs
1 teaspoon basil, chopped
Salt and pepper to taste
4 ounces goat cheese, cut into 4 rounds
10 ounces mixed salad greens
¼ cup toasted almond slivers
¼ cup cranberries

Make it-
In a jar with a lid, combine the first 6 ingredients for the dressing and shake until ingredients are mixed. Set aside. Preheat oven to 425 degrees. Toss bread crumbs with basil, salt and pepper. Place bread crumbs in the center of a plate. Brush cheese rounds lightly with olive oil on both sides. Coat cheese with bread crumbs. Place cheese rounds on a greased baking sheet and bake for 5 minutes. Toss greens with nuts, cranberries and dressing. Place a cheese round on top of the salad and serve immediately.

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Porky’s Cobb Salad

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Porky’s Cobb Salad

Gather-
½ head iceberg lettuce, chopped into bite size pieces
2 cups spinach leaves
½ bunch watercress, coarse stems discarded
6 slices bacon, cooked crisp
1 tomato, seeded and chopped fine

2 ripe avocados, peeled and sliced
2 hard-boiled large eggs, separated, chopped finely
1 small can olives, drained
1 can baby corn, drained
½ cup sharp cheddar cheese
½ cup of blue cheese, crumbled

Assemble-
We like to arrange the salad greens in a large shallow glass bowl but you can use whatever you have. Then we take a large glass tray and arrange all of the ingredients in nice and neat rows. This looks fabulous with all of the different colors and your family or dinner guest can choose what they like to put on their salad. Serve with the tasty dressing.

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Warm Goat Cheese Salad with Cranberries and Almonds


Warm Goat Cheese Salad with Cranberries and Almonds
Ingredients:
1 tablespoon lemon juice
2 teaspoons champagne vinegar
2 cloves garlic, minced
Pinch Salt
Fresh ground pepper
¼ cup extra virgin olive oil
½ cup bread crumbs
1 teaspoon basil, chopped
Salt and pepper to taste
4 ounces goat cheese, cut into 4 rounds
10 ounces mixed salad greens
¼ cup toasted almond slivers
¼ cup cranberries

Directions: In a jar with a lid, combine the first 6 ingredients for the dressing and shake until ingredients are mixed. Set aside. Preheat oven to 425 degrees. Toss bread crumbs with basil, salt and pepper. Place bread crumbs in the center of a plate. Brush cheese rounds lightly with olive oil on both sides. Coat cheese with bread crumbs. Place cheese rounds on a greased baking sheet and bake for 5 minutes. Toss greens with nuts, cranberries and dressing. Place a cheese round on top of the salad greens. Serve immediately.

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Watermelon Salad

Watermelon Salad

Ingredients:
1 seedless watermelon, cubed
1 medium Vidalia onion, sliced thin
½ red onion, sliced thin
Kosher salt to taste
¼ cup extra virgin olive oil
¼ cup lime juice
3 tablespoons honey
2 tablespoons cilantro

Directions:
Cube watermelon into bite size pieces and toss with onions and salt. Combine olive oil, lime juice, honey and cilantro. Pour over watermelon and toss.

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Cobb Salad

Cobb Salad
Ingredients:
½ head iceberg lettuce, shredded or chopped
2 cups spinach leaves
½ bunch watercress, coarse stems discarded
6 slices bacon, cooked crisp
1 tomato, seeded and chopped fine
2 ripe avocado peeled and sliced
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
½ cup of blue cheese

Directions:
Make the salad. Arrange the bacon, the tomato, the avocado and egg decoratively over the greens and garnish the salad with blue cheese.
DRESSING:
2 hard-boiled egg yolks, mashed
1 tablespoon coarse ground mustard
1 tablespoon honey
1 tablespoon salad vinegar
½ tablespoon Worcestershire sauce
½ cup vegetable oil
2 tablespoons green onion
Salt and freshly ground black pepper
Directions:
In a small bowl whisk together the egg yolks, mustard, honey, salad vinegar and Worcestershire sauce. Add the oil in a slow stream, whisking, and whisk the dressing until it is well blended. Add the green onions and salt and pepper to taste.

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Shrimp and Avocado Salad

Shrimp and Avocado Salad

Ingredients:
Water to boil shrimp
2 tablespoons Slap ya Mama (Cajun Seasoning)
1 pound jumbo shrimp, shell on
½ cup mayonnaise
¼ cup celery, chopped fine
2 tablespoons celery leaves, chopped fine
3 green onions, chopped fine
1 ripe avocado, cubed
Slap ya Mama, to taste
1 teaspoon lemon juice
Worcestershire sauce, couple of dashes

Directions:
Prepare ice bath. Bring water and 2 tablespoons of Slap ya Mama to boil. Add shrimp and cook until pink. Immediately put shrimp in ice bath and allow to cool. Devine, peel and dice shrimp. Combine with remaining ingredients. Serve on toasted wheat hot dog bun or on top of salad greens.

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Salad Like a Pro

To shape salad greens into tall stacks, toss greens lightly and then pack the greens in a pint size plastic container. Invert the container on a salad plate and gently lift container off. You will have a salad that looks like a pro did it.

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