Any salad recipes you can recommend?!
I know I will be serving guacamole dip (with blue tortilla chips and veggies) as an appetizer, but I would like to incorporate two salads as the "meal": a vegetable and a pasta.
But I want to stick with the light, zesty feel of the guacamole.
And I would prefer both dishes not to have meat because my best friend is a vegetarian.
Any tips and/or recipes to share?
Answers: I'm having a small mini-party this Saturday and would like a light, fresh menu. Really a sort of vegetarian-esque brunch.
I know I will be serving guacamole dip (with blue tortilla chips and veggies) as an appetizer, but I would like to incorporate two salads as the "meal": a vegetable and a pasta.
But I want to stick with the light, zesty feel of the guacamole.
And I would prefer both dishes not to have meat because my best friend is a vegetarian.
Any tips and/or recipes to share?
Make a tabbouleh salad, light and lemony, very easy to make and would be great with the guacamole dip
Instead of a green salad how about hummus, with pita wedges and cucumbers to dip in it? Or baba ghanoush with the same dippers? Same lightness and veggie flavors but a little more filling.
noww,
get some lemon and squirt it in your eye.
pasta salad: pasta, black olives, green onions, bell peppers, capers, and oil and vinegar dressing with garlic. Sprinkle with oregano.
Hearty green salad: romaine, corn, cucumber, green onion, tomato, jicama, black beans, cilantro and light ranch dressing.
My favorite salad is mixed greens with craisins (like cranberry raisins), walnuts and feta cheese. There's a great roasted red pepper dressing by Amy's Organic but any kind of vinagrette works. Have fun!
Well you are having a number of people and because your best friend is vegetarian you are making the others guests suffer? Not very hospitable if you ask me. I mean if the appetizer is veggie and you are serving 2 vegetarian salads, it only seems right to have something that normal people eat. How about a pasta salad with fresh salmon or roast chicken breast. Then you would an appetizer and salad that is veggie, and one salad for normal people.
Gracious hospitality is a matter of breeding and common sense my dear. Try to think of ALL of your guests.
1/2 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
1 garlic clove, crushed
1 tsp. ground mustard
Salt, to taste
Black pepper, to taste
1 ripe avocado
2 medium, firm heirloom tomatoes, cut into wedges
1 Tbsp. minced fresh basil
? In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Season with the salt and pepper and set aside.
? Carefully remove the skin from the avocado. Cut in half and remove the seed. Slice the avocado into 1/4-inch wedges.
? Place a tomato wedge on a plate and layer an avocado wedge on top. Continue layering to create a fan shape. Do this on 2 plates.
? Drizzle the vinaigrette over the wedges. Sprinkle the basil on top and serve immediately.
GRILLED SALAD WITH MUSTARD & SHERRY VINAIGRETTE
If you are short of time and ingredients for this salad, the radicchio grilled on its own with the vinaigrette is a wonderful treat.
Ingredients
1 head of chicory, pulled apart
12 leaves of rocket, or 1 head of gem lettuce
6oz / 175g fresh sun-ripened tomatoes, skinned, deseeded and diced
2oz / 50g sun-dried tomatoes, chopped
2 radicchio, cut into wedges
2oz / 50g walnut pieces
4oz / 125g goats' cheese, crumbled or 2oz / 50g freshly grated vegetarian parmesan cheese (both optional)
fine sea salt and freshly ground black pepper
Vinaigrette:
3 garlic cloves, crushed
1tbsp wholegrain mustard
2tbsp/30ml sherry vinegar
6tbsp/90ml extra virgin olive oil
1tbsp chopped fresh parsley
1tbsp snipped fresh chives
1tsp chopped fresh tarragon
fine sea salt and freshly ground black pepper
Method
1. Make the vinaigrette dressing well in advance, to allow the flavours to mingle, by combining the ingredients thoroughly.
2. Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl
3. Toss the radicchio in half of the vinaigrene dressing and pop it under a preheated grill with the walnuts, until it is browning around the edge.
4. Add to the rest of the salad and sprinkle with the remaining vinaigrette and the cheese.
Season to taste and serve.
Broad Bean and Flamed Pepper Salad
1 red pepper, deseeded
340g/12oz shelled broad beans
100g/4oz mixed bean sprouts
For the dressing
30ml/2tbsp wine vinegar
60ml/4tbsp cold pressed sunflower oil
5~10ml/1~2tsp sesame oil
salt and black pepper to taste
handful of chopped fresh mint
30ml/2tbsp toasted sesame seeds
1. Halve the deseeded pepper and barbecue skin side down until it starts to blacken. Put in a strong plastic bag until cool enough to handle. Remove the skin and seeds and reserve any juices to use in the dressing.
2. Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.
3. Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.
4. Slice the grilled and skinned pepper and mix together with the broad beans and bean sprouts. Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.
Avocado & Melon Salad
This unusual combination makes a salad that is both refreshing and satisfying. It can be prepared either in party-sized quantities or in individual portions.
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Ingredients
For the dressing:
4tbsp olive oil or walnut oil
2tsp lemon juice
1-2 cloves garlic, crushed
2tsp vegetarian pesto
salt and pepper
For the salad:
2 avocados
1 small melon
very large Italian tomatoes
1 bunch watercress
2tbsp pine kernels, toasted
Method
1. First, prepare the salad dressing.
Place all the ingredients in a screw-top jar and shake well to mix.
Season to taste.
2. Peel and slice the avocado and melon.
Slice the tomatoes thickly. Arrange these ingredients on a bed of watercress.
Alternatively, assemble the salad on individual plates.
3. Drizzle the dressing over the avocado and tomato slices. Then scatter the pine kernels over the top.
Serve chilled.
Warm New Potato and Asparagus Salad
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Serves 4
Preparation time: 10 – 15 minutes
Cooking time: 1 hour and 15 minutes
Ingredients
700g baby new potatoes (cut in half if more than 4 cms)
Dressing
50ml olive oil
2 tbsp lemon juice
2 good tsp runny honey* (or 2 scant tsp apple concentrate)
2 tsp wholegrain mustard
25g walnuts, roughly chopped
16-24 asparagus spears (at least 6 spears per person if thin or 4 spears if asparagus is thicker)
80g young spinach leaves
100g soft vegetarian goat’s cheese log, thinly sliced* (or 75g vegan soft cheese)
6 large radishes, sliced
Season to taste
Method
1. Pre-heat oven to Gas 6/200F/400F. Parboil the potatoes for 15 minutes until slightly tender. Drain and cool for 5 minutes before placing in a roasting pan.
2. Mix the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well. Roast for approx 25 minutes until soft on the inside and crisp on the outside. Sprinkle the walnuts on a separate baking tray and dry roast for 3 - 4 minutes to intensify their flavour. Do not let them burn!
3. Trim the woody ends off the asparagus spears and discard. Steam the asparagus for 5 to 7 minutes (depending on size) until tender. Place in a dish and pour over the remaining dressing.
4. To assemble the salad: cover the base of a large, wide salad bowl with spinach leaves; place the potatoes on top followed by the sliced goat’s cheese (which will melt slightly), and then by the asparagus. Finally sprinkle with the roasted walnuts and garnish with the radish slices.
Salad plate special: butter bean, avocado, pasta or grilled red pepper
Salad can mean almost any combination of vegetables, fruit, beans, nuts, pasta or grains. Here are a few of our favourite ideas:
1. Sauté a sliced onion with 2tsp of ground coriander and 115g / 4oz sliced mushrooms. When soft, mix in 2tbsp soya sauce and a can of drained butter beans. Mix thoroughly and chill for 2 hours.
2. Shredded lettuce, diced avocado, quartered plums and vegetarian cottage cheese.
3. Cooked pasta shells, stoned black olives, chopped tomatoes, thinly sliced onion, chopped fresh herbs, olive oil and balsamic vinegar.
hope these help
for something easy
- chop roman letuce
-chop green onion not sure what they are called
-vinegar or lemon
-olive oil or corn oil
-salt
MAcaroni salad
is my favorite
u can get colorful macaronis
and it will make your party colorful, interesting and delightful
but don't put too much olive oil because that's where salads get greasy and nasty
good healthy recipes in the following article. hope it helps