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Suggestions please: interesting salad to serve with lasagna

MaspethMaven Dec 31, 2006 03:18 PM

Am to bring salad course for New Year's Eve dinner with family. Main is Lasagna with meatballs and sausage.

(edited later)We are very tired of Ceasar!

Any suggestions for something new, interesting? Dinner companions not terribly adventurous, but appreciate good food.

Thanks all!

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    AnneM RE: MaspethMaven Dec 31, 2006 03:21 PM

    Not very interesting but with something like that I seve a Caesar salad.

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      scottso RE: MaspethMaven Dec 31, 2006 03:27 PM

      I'm serving an artichoke and wild mushroom lasagna with mixed greens, poached fennel, marinated mushrooms, fire roasted red, yellow, and orange peppers, red onion, and black olives with EVOO and Balsamic vinegar.

      1 Reply
      1. re: scottso
        stbonmom RE: scottso Jun 27, 2008 07:12 PM

        Hi -
        I'm new to this, but was wondering if you would share the artichoke and wild mushroom lasagna recipe? Thank you!

      2. JoanN RE: MaspethMaven Dec 31, 2006 03:31 PM

        I usually prefer a simple salad with lasagna since there's so much going on in the main course. But if you want something a bit fancier, how about a bitter green such as curly endive, which would hold it's own against sausage and meatballs, with onion and orange segments?

        1. chef chicklet RE: MaspethMaven Dec 31, 2006 03:32 PM

          One of my coworkers gave me a wonderful salad recipe.
          It is made with spinach and other greens, madarin oranges, red onion, avocado and a great sweet and sour dressing. Everytime I make it I'm asked for the recipe, it's very refreshing.If you are avoiding fresh spinach it can be easily made with red and butter lettuce (soft leaves) and a mix of other lettuces. If you like I'll post the details.

          1 Reply
          1. re: chef chicklet
            DiningDiva RE: chef chicklet Dec 31, 2006 07:05 PM

            This recipe has been in our family for years - in fact we're having it for New Year's tomorrow :-) - but we serve it with a light poppy seed dressing. Oh, and we add some toasted slivered almonds.

            We often have lasagna on Christmas Eve and this salad is a frequent accompaniment.

            Chef Chicklet is right, almost everyone asks for the recipe.

          2. BeeZee RE: MaspethMaven Dec 31, 2006 03:34 PM

            With the heaviness of that type of lasagne, I like a really light salad w/o cheese...with an overabundance of citrus fruits (gift baskets) I made a simple salad w/a mix of greens (include bitter ones like radicchio) and serve with citrus segments (supremed - cut them out of the membrane) and a citrus/mustard vinagrette. Very refreshing.

            1. hotoynoodle RE: MaspethMaven Dec 31, 2006 05:25 PM

              the acidity of the tomato sauce usually makes me shy away from citrus with lasagne. a mix of nice bitter greens like endive, chicory, and radicchio with a light vinaigrette would be nice. or shaved raw fennel, sliced golden apple and celery leaves, with a few black olives. or if you can reheat at you host's, some broccoli rabe with garlic, chili flakes and golden raisins, instead of a salad.

              1. chowser RE: MaspethMaven Dec 31, 2006 05:31 PM

                I made this roasted cauliflower and radicchio salad for Thanksgiving and it was really good. I also added roasted corn.


                1. spades RE: MaspethMaven Dec 31, 2006 05:34 PM

                  With a cheesy/creamy lasagne, you need to go light with the salad. I would do a hears of romaine, with a garlic/olive oil/vinegar dressing.

                  Get a few cloves of garlic, crush, emulsify with two tablespoons of olive oil, a few squirts of red pepper vinegar, sea salt, and fresh ground black pepper. Toss together with the hearts of romaine just before serving.

                  1. ChefGirl412 RE: MaspethMaven Dec 31, 2006 05:50 PM

                    Two Cents - I agree with spades and hotoynoodle

                    1. MaspethMaven RE: MaspethMaven Dec 31, 2006 06:05 PM

                      ha! just as I'm reading Spades' comment, hostess calls to say she's purchased romaine, cherry tomatoes on the vine, and cucumbers.

                      Perhaps I can just contribute a dessing.
                      Why do people do that? Ask you to bring/furnish a particular dish and then go ahead and either make one of their oen or insist you use the ingredients of their choosing...

                      Ugh! Chalk it up to being leery of adventure, I guess. Culinary or otherwise.

                      thanks for the suggestions!

                      1. hotoynoodle RE: MaspethMaven Dec 31, 2006 06:14 PM

                        you could dress the romaine with salt and olive oil and roast it, then toss with salted tomatoes and cukes...

                        1. DanaB RE: MaspethMaven Dec 31, 2006 07:16 PM

                          With heavier Italian dishes, I typically serve a simple green salad with a mustard vinaigrette. My standard is red leaf lettuce (you can add some butter lettuce and watercress for variety), slivered scallions, diced avocado, and at this time of year, halved cherry or grape tomatoes. Serve with a vinaigrette made with dijon mustard, salt, white wine or champagne vinegar and light olive or vegetable (a neutral tasting) oil. Toss with the dressing, freshly ground pepper and a touch of sea salt to taste.

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                            Jacey RE: MaspethMaven Dec 31, 2006 07:25 PM

                            Mixed greens, sun dried tomatos, oil cured olives, hearts of palm and a sprinkle of parm cheese and oregano.

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                              Elizzie RE: MaspethMaven Dec 31, 2006 08:18 PM

                              Not so new or so interesting but everyone loves it when I chop up a Granny Smith apple and add it to a mixed greens salad. Adds a little tart flavor and nice texture without being citrus.

                              1. bolivianita RE: MaspethMaven Dec 31, 2006 08:30 PM

                                I like to make a salad that is a study in green. So many tasty green veges out there and its my favorite color. Try your favorite greens with poached green beans, avocados, cukes, broccolli florets, etc. serve it with a simple red wine vin with dill.

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                                  janlel RE: MaspethMaven Dec 31, 2006 09:54 PM

                                  This may be too late, since it's New Years Eve! But here goes! Our favorite salad that I serve with meals at least 2-3 times a week contains 1 cucumber (sliced and quartered), 1/4 of a block of fresh mozzarella cut into small chunks, about 4 plum roma tomatoes chopped. I add EVOO, Balsamic vinegar, salt, pepper and a few dashes of Oregano. I then let it sit and we eat it at room temp - delish and a fave of everyone who comes to dinner!

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                                    FAL RE: MaspethMaven Jan 2, 2007 10:38 PM

                                    After eating Lasagna. I like a light salad of mirco greens tossed with lemon and extra virgin olive oil.

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