Whats is a good starter salad for a dinner party?
Image by jazzijava
Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand.
readwritecook.blogspot.ca/2013/02/fresh-healthy-dash-diet…
Question by Kelly: Whats is a good starter salad for a dinner party?
nothing with exotic flavours like goat cheese for example, no bitter greens, and please no friuts or nuts!
thank you!
ps.no one has an allergy to these things, we just dont like them
…some people must have misunderstood my question.
i like cheese, and so does everyone else, just not strong cheeses like goat and blue. everything else is fine.
Add your own answer in the comments!
9 Responses to Whats is a good starter salad for a dinner party?
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I don’t knowbut I have a taste for potato salad.
Whatever
March 15, 2013 at 4:54 am
everyone seems to like ceasar. whats left if you take out the cheese, nuts, fruits, and bitter greens.
Special K
March 15, 2013 at 5:40 am
If you don’t want to use anything other than what is in a normal salad then I guess your choices are Caesar and italian. Not much choice if you really don’t want to try anything.
Maybe you could be adventurous and have a pasta salad.
Jenna
March 15, 2013 at 5:52 am
BLT Salad with Avocado Dressing
Dressing:
1 large ripe avocado, peeled, mashed
1/2 cup dairy sour cream
1/4 cup milk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon garlic salt
2 drops hot pepper sauce (optional)
Salad:
3 cups torn or shredded lettuce
3 medium tomatoes, cut into wedges
1/2 pound bacon, crisp cooked, crumbled
3/4 cup croutons, if desired
In small bowl, combine all dressing ingredients; beat at low speed until smooth. Cover and refrigerate for several hours to blend flavors. At serving time, arrange salad ingredients on 6 individual plates or toss in large salad bowl. Serve with dressing. Serves 6.
Texas Shrimp and Rice Salad
4 1/2 cups water
1 1/2 pounds unpeeled small shrimp, uncooked
1 1/2 cups cooked rice
1 can cut green beens, drained
1/2 cup pitted ripe olives, drained
1/3 cup chopped green onions
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
curly salad greens
Bring water to boil in large pot; add shrimp and return to boil. Reduce heat and simmer 3-5 minutes. Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
Combine shrimp, rice, beans, olives and onions; toss well. Combine salad dressing with seasonings; mix well. Pour over rice mix and chill.
Serve over salad greens.
Serves 6-8.
Seven Layer Salad Squares
2 [8 oz] pkgs refrigerated crescent dinner rolls
8 oz cream cheese softened
1/2 cup salad dressing
1 clove garlic minced
6 slices bacon crisply cooked, drained and crumbled divided
1 cup frozen peas thawed, divided
3 plum tomatoes sliced
2 cups thinly sliced lettuce
1/2 cup shredded Cheddar cheese
1/2 cup coarsely chopped red onion
Preheat oven to 375o
Unroll one pkg dough across one end of a bar pan
with longest sides of dough across width of pan
Repeat with remaining pkg of dough filling pan
Using rolling pin or your fingers seal seams and press up sides to form
crust
Bake 12-15 min until golden brown
Remove from oven to cooling rack, cool completely
Beat cream cheese, salad dressing and garlic until smooth
Add half the bacon, half the peas, mix well
Spread cream cheese mixture over crust
Arrange sliced tomatoes over cream cheese mixture
Sprinkle remaining bacon, remaining peas, lettuce, Cheddar cheese and
onion over tomatoes
Cut into squares and serve.
libbyami
March 15, 2013 at 6:09 am
cottage cheese, spinach, and garlic
its really good!
Cheese Queen Forever
March 15, 2013 at 6:30 am
Just slice some nice, red, ripe beefsteak tomatoes, and alternate with slices of fresh mozzarella (buffalo – not sliced from the deli) … drizzle with a little olive oil and sprinkle with fresh chopped basil…..maybe a dash of sea salt and a grind of fresh pepper
TX2step
March 15, 2013 at 6:56 am
try a garden salad, no meat cause the main corse will be soon right. some people start with a soup and it be plain, so.
confuseed
March 15, 2013 at 7:41 am
It would be helpful to know what your other courses are going to be, but one of my FAVORITE salads is a mozzarella caprese. It’s really simple to make, looks beautiful on the plate, and has an amazing, fresh taste. It’s not a typical lettuce-based salad, but I think your guests are really going to enjoy it!
Here’s a recipe:
4 large, ripe Roma tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
balsamic vinegar
fine sea salt, freshly ground black pepper, and garlic powder to taste
On a large platter (or on individual plates), alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil and sprinkle with a little balsamic vinegar. Season with sea salt, pepper, and a little garlic powder.
Some Notes:
Any tomato will do, but Romas have less seeds and juice than other types of tomatoes, so they work the best in a recipe like this. (It will hold together better.)
Fresh mozzarella is a must. It’s got a spongey, light consistency. Don’t use the typical block-type that you find next to the Kraft singles. (You can find fresh mozzarella in your regular grocery store, but it will usually be in a seperate case.)
Fresh basil is a must as well.
Robyn
March 15, 2013 at 8:26 am
okay, fresh iceberg lettuce with italian dressing and sprinkled parmesean. and maybe some croutons if u like them
lol all the time
March 15, 2013 at 8:33 am