Crawfish Salad
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Wednesday, 22 June 2011 16:04
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2 cups cooked Louisiana crawfish tails 1 head red leaf lettuce 1 10-ounce package of baby spinach leaves ½ cup crumbled bacon ¼ cup chopped white onion 2 cups mandarin orange sections 1 cup sliced mushrooms ¾ cup salad oil ½...

 

  • 2 cups cooked Louisiana crawfish tails
  • 1 head red leaf lettuce
  • 1 10-ounce package of baby spinach leaves
  • ½ cup crumbled bacon
  • ¼ cup chopped white onion
  • 2 cups mandarin orange sections
  • 1 cup sliced mushrooms
  • ¾ cup salad oil
  • ½ cup cider vinegar
  • ¼ cup sugar
  • ¼ cup orange juice
  • 1 tsp dried mustard
  • 1 TBS chopped sage
  • 1 TBS chopped basil
  • ½ tsp salt
  • ½ tsp black pepper
  1. Wash lettuce & spinach leaves and dry; remove stems and tear into 1” pieces; place into a large mixing bowl
  2. Add crawfish, bacon, onions, mandarins, and mushrooms, toss well to blend
  3. Into separate bowl, combine oil, vinegar, sugar, and juice; whisk until all ingredients are well blended;
  4. Add mustard, sage, basil, salt and pepper, blend well and pour over salad greens
  5. Toss to coat all ingredients well
  6. Serve on chilled salad plates

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 02:25