Salad recipes

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

Creamy pasta with oysters and shrimp in a roux-based sauce spiked with anchovy paste, Tabasco, and Worcestershire. A rich Cajun-style seafood pasta that comes together in one pan.

Asian-inspired sesame dressing with toasted sesame seeds, peanut butter, roasted garlic, dry mustard, and a sweet-tangy vinaigrette base. Ready in 5 minutes.

Chilled coleslaw loaded with boiled shrimp in a tangy lemon-mayo dressing spiked with Worcestershire, mustard, and Tabasco. A coastal side dish that gets better overnight.

Cajun cole slaw with shredded cabbage, sweet bell peppers, and onions tossed in a spicy Louisiana hot sauce dressing built on mayo, mustard, ketchup, and Worcestershire. Big-batch picnic side with a kick.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.

Grilled beef and shrimp kabobs marinated in Italian dressing, red wine, and Worcestershire sauce, threaded with bacon, peppers, onions, and mushrooms. Backyard surf and turf at its best.

Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.

Slow cooker venison stew that runs 12 to 16 hours on low, building deep game flavor with white wine, Worcestershire, lentils, and unpeeled root vegetables for maximum nutrition.