Favorite salad and dressing?
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Anonymous
| I'm hosting a small dinner party and I'm going to serve lasagna, salad, and bread. Can you please recommend your favorite salad? I'm in need of something new. Thanks. |
Anonymous
| Lasagna is quite a heavy meal so you should opt for a fairly simple salad to accompany it. Perhaps mixed leaf, cherry tomatoes, avocado, fresh mozzarella, cucumber and an Italian vinaigrette. Some fresh basil always helps. |
Anonymous
| beets, goat cheese, toasted walnuts, spring mix |
Anonymous
| Maybe add some walnuts to the above salad from the previous post.. |
Anonymous
|
I meant to 22:36
But both salads sound good. |
Anonymous
21:36 
|
Anonymous
| I agree with 21:36. It's lasagne so keep it simple. Mixed greens, oil and vinegar, perhaps some shaved Parmesan on top. Maybe some homemade croutons. |
Anonymous
|
I love roasted tomatoes, like this:
http://www.epicurious.com/recipes/food/views/Roasted-Tomatoes-108691 Maybe toss in some white beans or garbanzo beans and some fresh parsley or basil |
Anonymous
|
A mix of greens with a sharp vinaigrette would be best to offset the rich heavy lasagne.
Or, since it's fall, try Jean-George's amazing kale salad: http://www.seriouseats.com/recipes/2012/05/jean-george-vongerichtens-kale-salad-nougatine-recipe.html |
Anonymous
| don't do beets - many people don't like them. a simple caeser? (keep dressing light) |
Anonymous
| Mixed greens, blue cheese, walnuts, cherry tomatoes and Ken's Light Balsamic Vinagrette. |
Anonymous
| Avocado does not go with Italian food or in a salad with Lasagna. |
HW42
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| The main thing is to make a really good vinaigrette or other homemade dressing. Usually it's a 3 to 1 ratio of oil to vinegar. Lately I have been adding a little bit of mayo, a little greek yogurt (as a substitute for some of the oil), a tiny amount of chopped garlic, a lot of freshly grated parmesan and a lot of pepper to the mix. It's addictive. Serve that on chopped romaine lettuce with some toasted pine nuts or walnuts. It's really good. |
Anonymous
I love beets, but do they turn the goat cheese reddish? |
Anonymous
|
I am currently addicted to mixed greens plus this red wine vinaigrette:
1-1/2 c oil (I do half canola and half olive oil) 1/2 c red wine vinegar 2 garlic cloves 1 shallot 1 tbsp oregano 1 tbsp mustard powder salt pepper Put everything but the oil in mini food processor. Pulse it until garlic and shallot are chopped. Then slowly pour in the oil. It is strong and tangy. Perfect for a lasagna dinner. |