A mixed garden salad made with romaine and iceberg lettuces, fresh parsley, Romano and bleu cheeses, lot of freshly cracked black pepper and a tangy, lemon-garlic vinaigrette.

Sensation Salad

This salad is a slight revision of the well-loved salad found in the Junior League of Baton Rouge's River Roads Recipes II cookbook.

While it became more widely known across Louisiana and her sister states from the cookbook, it actually originated as a creation of a now closed, Baton Rouge restaurant called Bob and Jake's, and soon took on a viral life of its own among other local area restaurants.

Marinated Cracked Blue Crab Salad

Highly seasoned boiled crab and claws, marinated in a vinegar and oil dressing, with fresh vegetables, lemon and lots of garlic.

Marinated Blue Crab Salad

From the time that I was a little girl, tying down chicken backs into crab nets on a Biloxi pier with my Grandma Mac, fresh crabs have been such a central part of my life.

In gumbo or stuffed into the shell, made into crab cakes or patties, stuffed into po'boy bread, or jumbo shrimp, in pasta, even that hot crab dip that shows up at pretty much every event in existence around here, I can't even imagine a life without some fresh blue crab in it.

A salad of cucumber and sweet onion, dressed with a creamy, sour cream, mayo and buttermilk herb dressing. Add a little purple onion for color.

Cucumber Salad with Creamy Buttermilk Herb Dressing

Well, here it is September, and the last weekend before fall, and as happens every, single, year with the blogging community, you're probably seeing all sorts of apple and pumpkin posts as those of us who write about and share recipes on this internet world get anxious to switch over to the aromas of fall.

Unfortunately for many of us here in the South, most especially the Deep South, it doesn't matter what the calendar says, the weather betrays it! Although we got a slight break this weekend, it's still hotter than hot in my part of the world and I'm not ready for that pumpkin spice latte y'all. So... I'll still be plugging along with those cooling summer foods, like cucumber salads, for a bit yet.

 

A layered salad made with thick cut bacon, crunchy iceberg lettuce, summer ripened fresh red tomatoes and substantial and chunky croutons finished with a homemade Ranch dressing.

BLT Salad

Pasta salads aside (which I adore), I love bringing a fresh garden salad to an event, potluck or cookout. It sort of balances out what seems to always be an overabundance of meats.

In the summer, that is most likely some kind of a cucumber salad or a layered salad, and this BLT salad falls right into that category. I mean, who doesn't love a BLT sandwich to begin with, but turn those flavors into a salad and it's really a hit!

Strawberry Spinach Salad with a crunchy ramen and nut topping and dressed with a creamy mayonnaise-based poppyseed dressing.

Strawberry Spinach Salad

You may have noticed by now that salads make an appearance in the background of many of my photographs, and that's because we eat salads almost every single day in my household. It helps us to balance our plates and still enjoy our favorite Southern recipes in moderation.

A creamy homemade poppyseed salad dressing, made from mayonnaise, vinegar, sugar and poppyseeds.

Creamy Poppyseed Dressing

Poppyseed dressing is a sweet and sour vinaigrette-style dressing that was popularized in the 1950s by chef and cookbook author Helen Corbitt. A young Irish Catholic gal from New York, she became a real tastemaker for Texas after moving there to take a teaching job for the catering and restaurant management department at the University of Texas and holding a career that spanned nearly 40 years in the state of Texas.

This old fashioned, creamy, boiled dressing has a unique, tangy flavor that is excellent on coleslaw, potato salads and vegetable salads, like Old Fashioned Broccoli Salad.

Old Fashioned Southern Boiled Dressing

Another one of those classic heritage recipes, old fashioned boiled dressing has sort of fallen out of favor with the convenience of commercially bottled dressings. It's history was one of the common folk, dating back to the the time prior to the late 19th century, when only the wealthy were able to afford the finer cooking oils for fancy vinaigrettes and creamy dressings.

I guess you could say that it sort of falls somewhere between a hollandaise sauce and homemade mayonnaise, but with the familiar tangy, sweet and sour flavor we southerners love. It's one of my favorites and it really takes next to nothing to whip it together either. Despite the name, just like Boiled Drinking Custard, it should never actually be boiled, but only simmered slowly in a saucepan or in the top of a double boiler until thickened.

Most commonly used as dressing for pasta salads, potato salads or plain boiled potatoes, in coleslaw, in deviled eggs, drizzled over meats, or tossed in vegetable salads, like Broccoli Salad. It can also be thinned down with milk to make a fabulous salad dressing for lettuce wedges.

Iceberg wedge salad with Homemade Comeback Thousand Island Dressing and garnished with thin slices of red onion, sliced grape tomatoes, chopped pimentos and crumbled bacon.

Wedge Salad with Homemade Comeback Thousand Island Dressing

I'm guessing that just about every southerner has a recipe in their recipe box for Thousand Island Dressing - and every one of them just a little bit different.  It's a pretty simple dressing really - just a mix of mayonnaise, add in some ketchup or chili sauce, throw in some chopped sweet pickles or pickle relish and a bit of chopped egg and you'll have a perfectly fine Thousand Island dressing.

A favorite egg salad, made very simply with the addition of shrimp, green onion, celery and mayonnaise. Serve with crackers, as a sandwich, or stuffed into a tomato. Light and delicious!

Shrimp and Egg Salad

Today's post is a 4-in-one. They sort of all went together so rather than reserve them for different days, I thought that I would post them all together at the same time. Click each link below to visit them all.

First we have Absolutely Perfect Shrimp & Crab Boil, followed by a yummy Easy Cocktail Sauce and a Speedy White Rémoulade Sauce for dipping, and then well, what else does one do when one has leftover boiled shrimp?

A basic warm bacon dressing, great for spinach salad, or just about any salad, anytime.

Warm Bacon Dressing

This is a great dressing for just about any salad, but perfect for my Roasted Summer Vegetable & Spinach Salad with Warm Bacon Dressing.

Warm Bacon Dressing

Yield: About 2 Servings

Author: Deep South Dish

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

A basic warm bacon dressing, great for spinach salad, or just about any salad, anytime.

Ingredients

• 6 slices bacon, reserving 2 slices
• 1/3 cup red wine vinegar
• Juice of one orange
• 3 tablespoons local honey
• Pinch kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Cook the bacon until crisp but not overly crisp, remove and set aside. Reserve 2 slices for garnish. 
2. Add all of the remaining ingredients to the hot bacon fat. Cook and stir over medium heat until it is heated through; hold on low, stirring occasionally.
3. Roughly chop 4 slices of the bacon and add it into the skillet with the vinegar mixture. 
4. Chop the remaining two slices and set aside to reserve for a garnish for your salad.

Similar Recipes

Everything Salad

Homemade Comeback Thousand Island Dressing

Cucumber Salad with Creamy Buttermilk Herb Dressing

https://www.deepsouthdish.com/2009/06/warm-bacon-dressing.html

Images and Full Post Content including Recipe ©Deep South Dish. Do not copy and paste elsewhere without explicit permission. All rights reserved.

Bacon, Salad Dressing

Salad Dressing

American

Did you make this recipe?

Tag @DeepSouthDish on instagram and hashtag it #deepsouthdish

Created using The Recipes Generator

Posted by Mary on June 17, 2009

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

.

Pomona Salad Dressing made from apples, cucumbers, Greek yogurt and honey.

Pomona Salad Dressing

Well, you know what they say about good intentions. But hey ... ya gotta eat, right? And today I decided to have a salad for lunch.

Recently I was watching Gordon Ramsay's Kitchen Nightmares show and they talked about a Pomona salad dressing that got me curious about what that is. Trouble is, when I googled it, I could only find one recipe and that was at SparkPeople. So technically I don't know if this really is a salad dressing, or if it's actually really known by a different name and maybe just only originated in Pomona. Dunno, but when I saw this recipe had a combination of apples, cucumbers, yogurt and honey, I thought it sounded like an curious enough combination of ingredients to give it a try.