Association for Dressings & Sauces Names "Andouille Chicken Gumbo Salad" Winner of the "10 In 2010" 10-Ingredient Salad Recipe Contest

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Beatrice Rudder's "Andouille Chicken Gumbo Salad" recipe was selected as the winner of the Association for Dressings & Sauces' 2010 quarterly online salad recipe contest for January through March.

Beatrice Rudder's "Andouille Chicken Gumbo Salad" recipe was selected as the winner of the Association for Dressings & Sauces' 2010 quarterly online salad recipe contest for January through March.

The Murfreesboro, Tennessee resident, Beatrice Rudder took top honors and the $500 Grand Prize with her warm and spicy recipe for "Andouille Chicken Gumbo Salad." The Online Salad Recipe Contest was sponsored by the Association for Dressings & Sauces.

The two finalists are Edwina Gadsby of Great Falls, Montana for her "Southwestern Chicken Tortilla Salad," a light and fresh salad, and Carolyn Kumpe of El Dorado, California for her "Shrimp, Avocado, Bacon Salad with Chipotle Ranch Dressing."

For more information about the contest and to find creative salad recipes, visit http://www.saladaday.org.

For more information, contact the Association for Dressings & Sauces at 404-252-3663.

[Note: See attached recipes]

GRAND PRIZE WINNER

Andouille Chicken Gumbo Salad
Number of Servings: 4

Ingredients:
8 cups spring mix greens
2/3 cup diced tomatoes with green chilies, mild, drained
1/4 cup plus 4 tablespoons Sun Dried Tomato Vinaigrette dressing
2 links cajun style andouille smoked pork sausage, slice 1/4 inch thick
1 cup chicken, cut into 1/2 x 1-inch pieces
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/2 cup frozen cut corn
1 cup frozen cut okra
salt and pepper

Instructions:
In a large bowl, combine spring mix greens and diced tomatoes with green chilies. Add 1/4 cup vinaigrette dressing and toss well. Set aside.

In a large skillet, add sausage and chicken, cook over medium-high heat for 3 minutes or until chicken is no longer pink. Add onion, green bell pepper and celery and continue cooking 5 minutes. Stir in the corn and okra and season to taste with salt and pepper. Reduce heat and simmer 10 minutes or until okra is tender.

Divide the tossed mixed salad greens with tomatoes among 4 serving plates. Topping salad greens; divide the Andouille-Chicken gumbo among the plates. Drizzle 1 tablespoon of the remaining vinaigrette over the sausage-chicken gumbo.

Prep Time: 25 minutes

Beatrice Rudder
Murfreesboro, TN

HONORABLE MENTION WINNERS

Southwestern Chicken Tortilla Salad
Number of Servings: 6

Ingredients:
1 head Romaine lettuce, chopped
2 cups coleslaw mix (shredded cabbage, red cabbage and carrots)
1/4 cup chopped cilantro leaves
1 red or yellow bell pepper, julienned
1/2 cup jicama, peeled and julienned
2 rotisserie (deli) chicken breast halves, skinned and julienned
3/4 cup prepared Honey Mustard Salad Dressing
1 to 2 seeded and minced chipotles (packed in adobo sauce), to taste
1-1/2 cups tortilla strips or tortilla chips
1/3 cup shredded Cotija or Parmesan cheese

Instructions:
In large salad bowl, combine romaine, coleslaw mix, cilantro, bell pepper, jicama, and chicken.

Combine Honey Mustard Salad Dressing and chipotle(s). Pour over salad; tossing to mix.
Add tortilla strips (or chips); toss lightly. Sprinkle with cheese.

Prep Time: 10 minutes

Edwina Gadsby
Great Falls, Montana

Shrimp, Avocado, Bacon Salad with Chipotle Ranch Dressing
Number of Servings: 4

Ingredients:
1 cup prepared Ranch Dressing and juice of 1 lime
2 tbsp finely chopped cilantro & cilantro leaves for optional garnish
1 tsp chipotle en adobo marinade only
salt to taste
freshly ground black pepper to taste
1 lb cooked & cleaned shrimp
1 diced avocado
1/2 pint baby tomatoes
1/2 cup chopped green onions
2/3 cup bacon bits or cooked, chopped bacon
1 head Bibb lettuce, washed & leaves separated

Ingredients:
Chipotle Ranch Dressing:
In a small bowl, combine the ranch dressing, lime juice, chopped cilantro and chipotle en adobo marinade. Season with salt and pepper to taste. Add more marinade if you like it spicier.

In another small bowl, toss the cooked shrimp with 1/3 cup of the Chipotle Ranch Dressing. Taste and adjust seasoning.

In a large bowl, combine the diced avocado, baby tomatoes, green onions, 1/3 cup bacon, and bib lettuce. Toss with dressing and season to taste. Place the salad on 4 large plates. Place the dressed shrimp in the center of the plate. Top with the remaining bacon. Garnish with cilantro leaves if desired. Serve with warm flour tortillas.

Prep Time: 15

Carolyn Kumpe
El Dorado, CA

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