Bayou Chopped Salad

The Shorty first found this idea at her workplace cafeteria, and loved it so much she had to recreate it at home. This is a buffet-style salad, so set up the ingredients below and let family members mix their own. While there’s quite a few vegetarian animal ingredients in our recipe, each is easily replaceable with tasty vegan alternatives (we mentioned the ones here that we’re most interested in trying).

It’s quick and easy!

Bayou Chopped Salad
serves 4

Spinach (a clamshell or two)
at least 1/2 batch of Cajun Remoulade sauce (see below)
1 red onion, chopped or diced
1-2 cups fake crumbled “bacon” (find some that’s vegetarian and gluten-free)
boiled eggs: enough for 2 per diner (or tofu)
3-4 oz bleu or feta cheese (dairy or vegan)
3-4 oz Cheddar cheese (dairy or vegan)
1 pint grape tomatoes (whole or chopped in half)
Optional: red beans (see note below)

1. Place the remoulade near the spinach, and suggest diners lightly coat the spinach before adding other ingredients.
2. Mix to your taste and enjoy!
(The Shorty wants to do a light saute on the red onion next time, adding in some canned red beans to them to warm up as well.)

The sauce is easy; ours is a modification of this recipe (among other changes, ours has a lot less horseradish!). The Shorty bought a 16 oz jar of mayo, mixed the sauce and refilled the jar with it.

Cajun Remoulade

2 cups mayonnaise or vegan mayo
2 tablespoons catsup
2 tablespoons mustard (regular, cajun, creole or deli-style – your choice!)
1 tsp dried parsley
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice
1/2 tsp prepared horseradish
2 garlic cloves
1 teaspoon paprika

1. Mix all ingredients well in a mixer.
2. Refrigerate overnight or for a few hours, if possible.

I’m sorry. I’m just not skilled enough at food porn to make a salad look good in a picture. Or maybe I’m just not patient enough. Please use your imagination. :-)

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