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

Anonymous wrote:

Anonymous wrote:Salad is always served as its own course at my table.

This. Immediately after the main meat course. Never prior as many do, since that is so declassee.

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.

I either make Israeli salad or this greek salad.

https://www.onceuponachef.com/recipes/greek-salad.html

Anonymous wrote:Salad is always served as its own course at my table.

This. Immediately after the main meat course. Never prior as many do, since that is so declassee.

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

This is a buffet dinner. Thanks for the great suggestions!!

Salad is always served as its own course at my table.

This would be perfect. I love this salad:
https://kathleenashmore.com/roasted-carrot-avocado-salad-vegetarian-gluten-free/

chopped greek salad
fatoush
cold ratatouille

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.

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.