Side Salad Suggestions
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Anonymous
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I realize this isn’t too complicated, but I am looking for a really good salad with homemade dressing to serve alongside chicken shawarma and couscous for my card group next week. I’m making the NYT recipe because it’s easy and good for a crowd. I may also
serve roasted veggies, but think a really good salad and a hummus app with veggies may be sufficient? Thanks in advance for any suggestions. |
Anonymous
| I always make an israeli salad (tomato/cucumber/red onion, tossed in evoo/red wine vinegar dressing and salt/pepper) with that dinner. You could add chopped romaine if you want to make it more of a greens salad. |
Anonymous
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chopped greek salad
fatoush cold ratatouille |
Anonymous
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This would be perfect. I love this salad:
https://kathleenashmore.com/roasted-carrot-avocado-salad-vegetarian-gluten-free/ |
Anonymous
| Salad is always served as its own course at my table. |
Anonymous
| This is a buffet dinner. Thanks for the great suggestions!! |
Anonymous
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On the NYT note, this green salad was linked in one of the NYT cooking emails this week, and uses the recipe for their green goddess dressing: https://cooking.nytimes.com/recipes/1019284-the-greenest-green-salad
I like the green salad with sour cream and onion dressing better: https://cooking.nytimes.com/recipes/1024114-green-salad-with-sour-cream-and-onion-dressing?unlocked_article_code=1.6U4.-RlL.297FfYODAb9f&smid=share-url |
Anonymous
This. Immediately after the main meat course. Never prior as many do, since that is so declassee. |
Anonymous
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I either make Israeli salad or this greek salad.
https://www.onceuponachef.com/recipes/greek-salad.html |
Anonymous
OP, just be normal and serve the salad along with the entree. A tomato and cucumber salad like another PP suggested would go well with the shawarma and couscous. |
Anonymous
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I just made this one, and it was very good. IMO, can be made ahead and salted before serving.
1/2 green cabbage sliced I fennel bulb sliced 4 celery ribs chopped 3 green onions, thinly sliced 1 green apple julienned 2 Serrano chilis optional Mint, coriander 1/2 bunch each Dressing 1/3 cup olive oil 1/3 cup lemon juice Salt |