Pitiful request for a salad suggestion - Please?
Okay, I'm embarassed to even post this, but many of y'all know me around here and hopefully know I'm not a total idiot <grinning>.
My son's soccer team is having an end-of-season pool party. They will be ordering pizza and will have desserts. I volunteered to bring a salad because I'm not a big fan of Dominoes Pizza and would like a healthy option. Ideally, the salad would serve 10-15 people, transport easily and be edible on paper plates. I'd like to purchase most of the ingredients from the local farmers market. Options there include a variety of lettuces, greenhouse tomatoes, broccoli, cauliflower, fresh goat cheese, radishes, onions, etc.
I am at a loss, people. The best I could come up with is a vegetable salad (add some store bought cukes, peppers) w/ a goat cheese vinaigrette and maybe some home made croutons and farm fresh diced boiled eggs.
Any suggestions? Keep in mind it must appeal to, how can I say, simpler pallettes. Nothing to exotic or out of the ordinary, if you know what I mean.
Lynn..... Iceberg lettuce, chopped tomatoes, sliced celery, peeled/seeded cucumbers. A simple oil & vinegar dressing but with lots of flavor. That's it. Perfect with pizza. If you think you need additional accompaniments have prep bowls with olives, chopped onions, sliced bell peppers, bacon bits, croutons...etc. so that those who want to embellish their salads can do so.
I'm thinking keep it simple.
Gio, this SO reminds me of my favorite Italian-American spot back home in PA. You're so right, what is it about iceberg lettuce and a simple vinaigrette that pairs so well with pizza?
My problem is I can't help but want to maximize nutrition and iceberg just doesn't do that - ha! But I suppose I can make an exception... just this once. ;-)
Gio's simple salad is fantastic in a big 1/2 pita pocket - serve it with these pita pockets - it's one of my fav. neighborhood cookout memories from my past. Today, I still love a great salad pocket but doesn't work as well with all the real crunchy ingredients just what Gio suggested. Now you have a healthy sandwich.
True confessions time... this salad is a huge hit. Not low calorie though....
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup white sugar (I use honey instead)
2 tsp soy sauce
2 tbsp butter
1/4 cup blanched slivered almonds
1/4 cup sesame seeds
1 (3 ounce) package ramen noodle pasta, crushed
1 medium head bok choy (I used 2 small heads Napa cabbage)
3-5 green onions
1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce.
2. Melt the butter over medium heat in a small skillet. Crush the ramen noodles while still in their packaging (I give the kids a mallet and let them handle this part), and add to the butter along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat. You could also do it up in advance- it gets a bit soggy but is still fine.
re: Chris VR
Okay, I want to know, what the heck is it about this salad that makes people devour it at every backyard cookout, company potluck, etc.! Is it the MSG? The idea that its a salad so its healthy but chockful of MSG? I'm ashamed to admit that I've eaten it many times (at soccer parties - ha) but I cannot bring myself to make it myself. Does that make me a food snob?
How about adding some corn off of the cob? I make salads for my daughter's friends all of the time and they love when I add corn. I usually add pistachios too, but you might have to be careful about the nuts when you don't know about allergies. The other salad that works is simply cukes (kirbys), beets, and feta (no lettuce, but you can always use it), dressed with lemon and olive oil and any fresh herb you have on hand served with croutons or toasted pita wedges. I agree that bacon is a favorite and can be added to just about anything you make.
Soccer Mom many years. I made lettuce bowls. A hit every year. I always put a tray of celery and carrots with ranch dressing which never failed, sometimes broccoli if anything. Then I made lettuce cups. Small bibb lettuce leaves stuffed with a simple lettuce. I chopped some iceberg, some cucumbers, carrots and a little onion very fine and stuffed the lettuce in the leaves. Very simple. I took a extra tupperware of tomato and cheese and let them put there own on with a couple of dressings, usually just ranch and a vinaigrette. It always worked and I was asked every time to make these. No salad goes to waste. Every one gets their own little leave with salad in it. Easy and quick. They still add a few things, bacon also would be good and it is all finger food on the plate with the pizza. Olives, peppers and sometimes onions NO. My son was no tomatoes, my friends kid no cheese, another team player NO onions. So I learned salad won't get eaten if all that is in their. Better to chop some carrots and cucs up, lettuce and let them add the rest on their own.
I do this for picnics and BBQ's and similar events like this all the time and always a hit..
Kids and salad depending on the age ... simpler the better. No wierd flavors, no wierd ingredients, but the older it does become easier.
They are tons of fun, even for a week night. Kids and adults like them, great for parties. I chop up some general ingredients and then put a bowl or so of just some extra stuff on the side. A couple of dressing and then can make their own. Use Bibb, Boston, even radiccio or good endive. Whatever look like a good salad bowl at the time. Bibb is sweet and most people enjoy it. It is like finger food which I love for parties or even a simple BBQ dinner. I have made the stuffing with iceberg, black beans, corn, scallions and red peppers for more adults, cucumber, tomato, onions and carrots for kids, cheese, mushrooms, mushrooms, spinach and bacon anything goes. Just pick a easy dressing that will work with each one. I have even did an Asian one with chow mein noodles, water chestnuts, romain, shrimp all chopped and then served a simple Asian type dressing. You have endless combos and all fun.
Enjoy. Corn btw is awesome right now here, white sweet and perfect. In heaven!!
Have you considered a fruit salad instead of vegetables? My kids eat vegetables and fruit but I have encountered some of their friends who avoid vegetables. Here is a recipe I make a few times a month. Use fruit that is in season and don’t use anything from a can.
3 ounces of plain yogurt
3 ounces of coconut milk
1 vanilla bean
2 teaspoons powdered sugar – optional if fruit is not sweet
Wash all the fruit. Quarter the apple, remove the core and cut into small pieces. Peel the banana and cut into small pieces. Peel the orange and remove as much pith as you can. Separate the sections and cut into small pieces. Add all the fruit to a bowl.
Add the yogurt and coconut milk to the fruit. Cut the vanilla bean in half lengthwise, scrape out the seeds and add them to the fruit. Add sugar if needed. Toss gently to coat. This feeds my family of four as a side dish. If you don’t have coconut milk just use yogurt. You can use any combination of fruit that you like: mango, grapes, cherries, etc.
If you are traveling far then don’t add the “dressing” until you are ready to serve.
We have never had a kid turn up their nose at this. If you really want to wow them then use freshly whipped heavy cream instead of the yogurt and coconut milk. I do this for holidays.
Enjoy your party!
i've been making a lot of corn, red or black bean and diced cucumber, tomato and red onion salad, recently, since all of these things are in season right now. toss with good olive oil and balsamic, salt, maybe garlic powder and cayenne if you want. it's a very loosey goosey concoction and adjusts well to the addition of beets, green or red peppers, feta and cauliflower, too.
i made a salad the other day (my usual "whatever leftover veggies on top of lettuce" salad) and was out of all of my vinegars but rice vinegar. so in an old good seasonings cruet, i pressed in 2 large cloves of garlic, squeezed in about a tablespoon of brown mustard (for emulsification) filled the rice vinegar up to the v line and filled the rest with olive oil. a little salt and a little pepper and my hubby and 3 girls said it was one of the best salad dressings i had ever made! and this was quite the compliment because i am always trying new dressing recipes!
another option for you would be the colombia's 1905 salad:
we get this yummy and tangy salad everytime we go to the colombia. i've made it a few times at home and it is always a hit!