The Delicious Dish

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Salads October 1, 2010

Whether it’s a first course, an entree, or an accompaniment to your meal, a good salad can make a meal special.  Here are some suggestions:

Grilled Corn Salad with Lime, Cilantro, Scallions, Avocados, and Tomatoes
Shaved Beet and Fennel Salad, with oranges and citrus vinaigrette
Spinach Salad with slivered sweet peppers, artichoke hearts, sliced mushrooms,
orange vinaigrette
Anjou pears in port, baked with Pecans, Cranberries, and Stilton, over Arugula with lemon and pear vinaigrette (add grilled chicken for a complete entree)
Roasted Beet, Goat Cheese, Spiced Pecan Salad
on Mesclun with Vinaigrette
Wedge Salad with Bacon, Heirloom Tomatoes, Great Hill Blue Cheese, Balsamic Vinaigrette
Lemon and Garlic-Marinated vegetables on a bed of Arugula
Fennel, Blood Orange, Mesclun Salad with Pine Nuts and Blood Orange Vinaigrette
Radicchio and Mache with Pear, Gorgonzola, and Sugared Walnuts
Waldorf Salad (retro)
“Stacked” Salad (retro)
Caesar Salad
Walkaway Salad (for cocktail parties where you want a salad option that people can ‘travel with’)
Roasted Duck on Mesclun with Goat Cheese, candied pecans, raspberries and fruit vinaigrette
Dilled Shrimp Salad with creamy dill-caper dressing
Chicken Almond Salad
Curried Chicken Salad
Cobb SaladTomatoes, Black Olives, Chicken, Bacon, Hard-cooked egg, bleu cheese, and avocado over green-leaf lettuce, herb vinaigrette or creamy dressing
Wild Rice Salad
Classic Tuna Salad
Vera’s Egg Salad
Old-style Ham Salad
Greek “Peasant” SaladTomatoes, Cucumbers, Kalamata Olives, Red Onion, Green Peppers, Feta, with herbs and a light olive oil dressing
Cucumber Salad in Dill Yogurt dressing
4-Bean Salad

As always, if you have something in mind that you don’t see listed here, let’s talk!


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