jackson salad
Posted: June 24, 2018 Filed under: salads | Tags: artichoke hearts, bacon bits, gorgonzola cheese, hearts of palm, lettuce, red onion Leave a comment
Light And Bright
Jackson Salad is a simple-to-make salad that delivers an impressive punch to the palate, especially when paired with a lemon-herb dressing.
This recipe hails from my hometown “chomping grounds” in San Antonio via my Cousins Jennifer, Julie, Lee, and the Scenic Loop Cafe. The cafe is closed nowadays but if you like artichoke, hearts of palm, bacon, and gorgonzola… you just landed in the right space here in cyberland.
Foodie Tips
❤ Bacon Bits – If you’re short of the jarred stuff go fresh with 2-4 strips and crumble up your crispy bits.
❤ Salad Dressing – While the recipe says it can be served with or without dressing I think this salad without a dressing would be sad face. I added a citrusy lemon-herb dressing and it brightened the salad.
❤ 4 Hearts – I saw a version of this recipe that added hearts of celery, served from hearts of romaine lettuce to make a “four hearts salad.” ❤❤❤❤ If you choose to enjoy your Jackson Salad with the hearts of romain you can brush your dressing onto the lettuce before topping it with the artichoke mixture.
i. Time
Total prep: About 15 – 30 minutes, depending on if you are frying your bacon vs. le bits.
ii. Ingredients
1 cup | canned artichoke hearts in brine, chopped
1 cup | hearts of palm, chopped
4 ounces | gorgonzola cheese, crumbled
½ cup | red onion, thinly sliced
¼ cup | bacon bits
4-6 cups | mixed lettuces
iii. What to do
1. Mix the artichoke hearts, hearts of palm, cheese, onion, and bacon thoroughly.
2. Spread the lettuces on each plate. Divide the artichoke mixture evenly among plates.
3. If using, top with your favorite dressing and enjoy!
Yield: 2 main course or 4 appetizer servings.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of My Cousin Julie’s Jackson Salad Recipe
What could be more fun than watching some vintage bacon bits ads!?
bootsie’s salad
Posted: September 29, 2017 Filed under: salads, sides | Tags: bacon, celery, lettuce, mayonnaise, parmesan cheese, peas, pepper, red onion, salt, sugar, tomato Leave a comment
Almost four years after making Mom’s Layered Salad recipe, Bootsie’s Salad kicked its way into my life.
I don’t know who ‘Bootsie’ was, but celery, red onion, and tomato were a flavorful twist on the layered salad. So what, exactly, are the similarities and differences between Bootsie’s and Mom’s salads? I conducted a little side-by-side comparisons and the results are in!
I think the results are clear – both salads have a lot to offer. In fact most anything fresh that finds its way into a salad bowl tastes great. Which is why next time I’m making a mega-layered salad comprised of all these ingredients! :)
foodie tips
❤ I thought it was odd that both recipes called for sugar. I didn’t really notice it, which means it probably got married-up with the mayonnaise (or sour cream). If you’re watching your weight you can eliminate the sugar and use low fat mayo along with other substitutions. Remember – this recipe is from flashback 1970s so pretty much anything went into the belly!
❤ This would pair well with anything from the grill – chicken, pork and beef come to mind.
❤ In case you missed the callout above here’s the link over to Mom’s Layered Salad here on Betty’s Cook Nook.
i. ingredients (listed in layered order)
1 layer | lettuce, blotted dry
1 layer | celery, diced
1 layer | red onion, sliced (we diced)
2 packages | frozen peas, cooked, drained, and cooled
globs | mayonnaise
to taste | salt and pepper
¼ cup | sugar
7-9 slices | crisp, crumbled bacon
1 | tomato, sliced
to serve | parmesan cheese, freshly grated
ii. what to do
1. Prepare the peas and set them aside.
2. Layer the ingredients into a bowl that will fit into your fridge:
- Lettuce
- Celery
- Onion
- Peas
- Mayo (drop it by globs over the top of the peas)
- Salt and Pepper
- Sugar
3. Cover the salad bowl with foil (or wrap) and place it into the fridge or crisper to allow things to marinate, about 3-5 hours.
4. At some point before you’re ready to unveil the salad prepare your bacon and set it aside.
5. When ready to serve, remove the salad from the fridge and garnish with the crumbled bacon, tomato, and the parmesan cheese.
Yields 4-8 servings, depending on the size of your appetite and whether this is being served as a main entree or a side!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Bootsie’s Salad Recipe Card
While Bootsie’s Salad Recipe doesn’t call for any additional dressing poured on top (you’ve already made it with the mayonnaise), let’s have a look at some vintage salad dressings commercials that might make you smile wider than a salad bowl.
Sous Chef Note: Let’s take a brief time machine stop into the 1980s with this Salad Shooter commercial. I was working at Foley’s in the (gulp) housewares department and this commercial was on a loop which means in a typical 8 hour shift I would have been exposed to this jingle almost 1,000 times. And some wonder why I hand slice/grate – the jingle is tattooed on my brain!
Sous Chef Note: Oh Edith, Ralph doesn’t love your salad – he loves your salad dressing – all of it! You just poured about 2 cups of dressing on his “side” salad. Just give him the pitcher and a straw. Voilà! LOL
Sous Chef Note: “What’s happening to salad that’s never happened before?” It’s getting smaller! I’m going to need seven servings of this Seven Seas salad – apparently my appetite is bigger than this teacup saucer-sized salad plate!
Betty's Cook Nook 