298479 Wed Sep 15 17:25:20 -0700 2004 9 27 General Chowhounding Topics 0 1650606 I am making a layered salad this weekend using produce from Union Square Market in NYC. From the bottom up, it will have diced avocado, sliced sun gold tomatoes, sliced roasted beets, and micro greens. The dressing is a vinaigrette made with fresh navel orange juice, reduced chicken stock, sushi vinegar and grape seed oil. I was thinking of incorporated some cheese into the salad, and was considering fromage blanc or quark -- fresh ricotta would be a possibility but I am looking for a lower fat (not necessarily no fat) alternative. Any suggestions? Thanks. Wed Sep 15 17:25:20 -0700 2004 0 Nancy 1 1650636 Both fromage blanc and quark are so bland and relatively runny -- it doesn't seem like they would work that well in a salad. Personally I would prefer something firmer with a stronger flavor like a chevre or a feta -- isn't feta lower in fat? It seems like fromage blanc would give the salad an odd creamy texture. I think of it as something to eat with a spoon with fruit. Wed Sep 15 20:15:25 -0700 2004 1650606 0 Chowpatty 1 1650654 Avocado, tomato and greens -- yes. Beets, cheese and greens -- yes. Beets and tomato? nuh uh. Beets and avocado? -- don't think so. Thu Sep 16 09:04:15 -0700 2004 1650606 0 Sharuf 2 1650683 Beets and avocado go together quite well, imho. Thu Sep 16 12:54:18 -0700 2004 1650654 0 wally 1 1650656 Are the avocados at the Untion Square Market from New Jersey or the Hudson Valley? Thu Sep 16 09:08:44 -0700 2004 1650606 0 Pantagruel 1 1650657 I love beets, but isn't the whole thing going to be (blood) red from them? Soft cheese would make it even worse, I'd think. Thu Sep 16 09:23:49 -0700 2004 1650606 0 Liz K 1 1650673 Thanks for the responses. I could see how chevre or feta would work, but I want something very fresh. In my mind, I have an idea of a small curd fresh cheese that is not running but not too firm or dense either. Any suggestions. Also, the combination of sun gold cherry tomatoes and beets works well -- sweet and acidic and sweet and earthy, and the avocado adds a nice creaminess. Also, I should have noted that I buy the avocado at Citarella, not Union Square. Remarkably, the avocados at Citarella are always ripened perfectly and wonderfully creamy. Thu Sep 16 11:27:49 -0700 2004 1650606 0 Nancy 2 1650675 I've yet to taste it, but burrata seems to fit the bill texture wise. Thu Sep 16 12:16:08 -0700 2004 1650673 0 sbp 2 1650929 Ricotta sounds like exactly what you are looking for. Sun Sep 19 18:58:52 -0700 2004 1650673 0 Just Larry 1 1650679 Quark? Image: http://www.startrek.com/imageuploads/200307/shimerman02/320x240.jpg Thu Sep 16 12:34:46 -0700 2004 1650606 0 Bob Martinez