Hand Salad

Name: Hand Salad
Cuisine: American
Ingredients: ½ cup freshly squeezed orange juice; 2½ to 3 tablespoons tomato-based barbecue sauce, preferably a variety that isn’t overly sweet or flavored with pure liquid smoke, such as Memphis Magic; 2½ to 3 tablespoons tomato-based barbecue sauce, preferably a variety that isn’t overly sweet or flavored with pure liquid smoke, such as Memphis Magic; 2½ to 3 tablespoons tomato-based barbecue sauce, preferably a variety that isn’t overly sweet or flavored with pure liquid smoke, such as Memphis Magic; 2 teaspoons Worcestershire sauce; 1 garlic clove, minced; ½ cup corn oil, preferably unrefined; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A batch of easily handled raw vegetables—asparagus stalks, carrot sticks, scallions, cucumber chunks, broccoli florets, summer squash slices, center leaves of romaine, cherry tomatoes; A healthy sprinkling of barbecue dry rub, such as Southwest Heat or Cajun Ragin’ Rub, or Smoky Salt or other seasoned salt; A healthy sprinkling of barbecue dry rub, such as Southwest Heat or Cajun Ragin’ Rub, or Smoky Salt or other seasoned salt; A healthy sprinkling of barbecue dry rub, such as Southwest Heat or Cajun Ragin’ Rub, or Smoky Salt or other seasoned salt; A healthy sprinkling of barbecue dry rub, such as Southwest Heat or Cajun Ragin’ Rub, or Smoky Salt or other seasoned salt; A healthy sprinkling of barbecue dry rub, such as Southwest Heat or Cajun Ragin’ Rub, or Smoky Salt or other seasoned salt

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

At a fancy affair, the hostess would probably call this crudités. Our version might be a little too crude for her tastes, though.

Ingredients

Barbecue Vinaigrette

½ cup freshly squeezed orange juice
2½ to 3 tablespoons tomato-based barbecue sauce, preferably a variety that isn’t overly sweet or flavor

Americas
United States
Fish course
Gluten-free
Pescatarian

Method

In a food processor, combine the orange juice, barbecue and Worcestershire sauces, and garlic. Drizzle in the oil, continuing to process, until combined. Add salt and pepper to taste.
Arrange the vegetables on a platter. Sprinkle dry rub over them to taste. Pour the salad dressing into a bowl. Serve the veggies as finger food, for people to dunk in the dressing