Spinach Salad from The Plantation Cookbook Blythes Blog

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Ingredients. 1 pint mayonnaise; 1 bottle creamy French dressing; 1 cup grated Romano cheese; 2 garlic cloves, chopped; 1/2 tube anchovy paste; Instructions

Plantation Salad Dressing Recipe

directions. Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld. Serve on chilled salad dishes.

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Plantation salad dressing. Yield: 3 servings. Measure Ingredient; 1 pint: Kraft creamy French dressing: 1 pint: Mayonnaise: 1 teaspoon: Garlic powder: 1 small: Can of Parmesan cheese: Mix well. From the Plantation restaurant in Moline, Illinois. Randy Rigg Submitted By RANDY RIGG On 04-02-95 .

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Cut into 3 or 4 pieces. Place the plantains in a medium saucepan with enough water to cover with 1/2 teaspoon of the salt. Bring to a boil and simmer covered for about 10 to 15 minutes or until plantains are soft enough to allow a fork or tip of a sharp knife pass through with ease. Once cooked, drain the plantains and set aside to cool.

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Add all ingredients to a large bowl mixing bowl. Use a whisk to combine evenly. Refrigerate. Serving size = 2 tbsp For a large salad, combine 1½ cups iceberg lettuce, 1½ cups green leaf lettuce and 3 tbsp Plantation dressing. Top off the salad with a handful of Melba toast, pita chips or croutons that have been crushed into smaller pieces.

Plantation Fruit Salad

Mix all the above ingredients (except the oil and vinegar) in a large bowl and refrigerate. Once chilled, add the oil and vinegar. If you find the salad a bit dry, then increase the quantity of olive oil and wine vinegar equally until you have the desired moistness. Enjoy! Wild Edibles in Recipe: Broadleaf Plantain.

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Add the diced plantains and fry, turning occasionally, until golden brown; about 5 minutes total. Set aside to cool. Place the beans, tomato, red onion, and jalapeno in a large bowl. Whisk the dressing ingredients together in a small bowl, then add the dressing to the large bowl along with the fried plantains. Toss well to coat.

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Strain and rinse the black beans and add to the bowl. Add all the fresh vegetables and plantains and quinoa. Make the cilantro lime dressing by combining all ingredients together in a blender and blending until smooth. Pour the avocado cilantro lime dressing over the salad ingredients in the large bowl and toss.

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Souplantation Salad — Campbell Comfort. The salad I would make every time I went to a salad bar restaurant that always tastes like my childhood. Easy to make and prep ahead too with a ranch dressing to die for! Personalize it by making it vegan, gluten free, dairy free, or even low carb.

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The Most Comfortable Patio Furniture of 2024, from Comfy Outdoor Chairs to Canopy Beds. The 19 Best Cooling Comforters For Hot Sleepers, Vetted By PureWow Editors. The 10 Best Patio Umbrellas with Lights to Make Your Backyard Feel Magical. This sweet and spicy plantain salad is plant-based and comes with a beautiful array of flavors and textures.

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Directions. Boil shrimp in shrimp boil, drain; reserve shrimp boil water. Chop shrimp into bite size chunks, put on paper towels; set aside to cool. In the reserved water, boil the rice until tender, drain. Add onion, olive, and pepper to rice, stir in mayonnaise; add cooled, dry shrimp last. A deliciously seasoned salad with rice and shrimp.

TheFultonGirls McCall's Plantation Shrimp Salad

Combine all ingredients in a blender and mix until smooth. Store in refrigerator until ready to use. Serve over a bed of mixed greens and/or vegetables. Tweet. Email. (0) Comments. 1.

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Drain kidney beans, rinse with water and drain well. Combine celery, peppers, onion, vegetables and kidney beans. Combine sugar, flour, mustard and vinegar. Cook over medium heat, stir constantly until thick and clear. Let cool, then combine with vegetable mixture. Refrigerate for 24 hours, stir occasionally. Serves 12 to 15.

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The Plantation Salad, a specialty salad featuring tasty honey mustard dressing that was served at Calendar's, is now on the menu at Frankie Marcello's. The Italian, Creole and seafood restaurant is in the former location of Calendar's on the corner of Perkins Road and Essen Lane in the Bois De Chene Shopping Center. Owner Frankie Marcello.

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The Plantation Dressing was not orange or pink in color. Al Klass made a similar dressing, which he served at his restaurants, the Gay Nineties, and Town & Country. The Crow Valley Country Club does serve a salad that is very close to the Plantation's but the Plantation's "Plaintation Salad" had a dressing that was very garlicy, much more so.