Okay, so, I'm going to a lobster dinner tomorrow night and have been asked to bring a 'light' salad. I'm at a loss. We're not big seafood people. What's a good, light salad to accompany lobster? I've got a reputation with these folks as some sort of gourmet cook (damn me and my few good recipes!), but I'm at a loss with this one.
Need a recipe!
- Thread starter karrie
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Karrie, take a boo through The Smitten Kitchen lots of good ideas there - I've had recommendations on that site by a couple people before, they really like it...
Here's my suggestion
BROCCOLI GRAPE SALAD
1 lg. bunch broccoli
1 c. seedless green grapes
1/2 c. sunflower seeds
1/4 c. minced red onion
1 lb. bacon, fried crisp and crumbled
DRESSING:
1 c. mayonnaise
1/2 c. sugar
2 tsp. cider vinegar
Toss all the salad ingredients together. Mix salad dressing ingredients together and refrigerate at least 1 hour. Toss dressing into salad just before serving
BROCCOLI GRAPE SALAD
1 lg. bunch broccoli
1 c. seedless green grapes
1/2 c. sunflower seeds
1/4 c. minced red onion
1 lb. bacon, fried crisp and crumbled
DRESSING:
1 c. mayonnaise
1/2 c. sugar
2 tsp. cider vinegar
Toss all the salad ingredients together. Mix salad dressing ingredients together and refrigerate at least 1 hour. Toss dressing into salad just before serving
lol. That was my first instinct too triedit. Unfortunately, that's very much the last salad I brought to a party with this group. Only it was bacon, cranberries, sunflower seeds, almonds, and apple if I recall the way I did it up for Thanksgiving.
And with someone bringing a potatoe salad already, I kind of wanted to avoid the creamier dressings.
And with someone bringing a potatoe salad already, I kind of wanted to avoid the creamier dressings.
Here's another one that would be especially good with Lobster
Cucumber, Tomato, Mint Salad
Ingredients:
Cucumber, Tomato, Mint Salad
Ingredients:
- 10 ounce goat cheese
- 2-4 ripe tomatoes
- 4 medium sized cucumbers, thinly sliced
- 2 small white onion (vidalias will work great for this )
- 1/2 cup white vinegar
- 1/2 cup extra virgin olive oil
- 20 mint leaves
- salt and pepper to taste
I like this one with seafood too. I add a can of black beans to it (drained)
Wild Rice Salad
Ingredients:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup Parmesan cheese, grated
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.
Wild Rice Salad
Ingredients:
- 1/2 teaspoon salt
- 1 cup wild rice
- 1 6-ounce jar marinated artichoke hearts, drained and halved
- 1 6-ounce can green peas
- 1/3 cup coarsely chopped green bell pepper
- 3 green onions, chopped, white and green parts
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup silvered almonds, toasted
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup Parmesan cheese, grated
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.
lol. I'd serve two creamy salads if it were just my thing. But, it isn't. And the people who are hosting are health nuts, avid kick boxers. They're quite health conscious, as are the majority of their friends. I don't want to be THE overweight one who showed up with yet another creamy salad. lol.
hmmm.... with a potatoe salad already coming, although I love chickpea salad, I think it might be too much.
Corn and bean salad goes with anything.
INGREDIENTS
INGREDIENTS
- 1/3 cup fresh lime juice
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 (15 ounce) cans black beans rinsed and drained
- 1 1/2 cups frozen corn kernels (peaches and cream)
- 1 avocado - peeled, pitted and diced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro (optional)
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
A salad of spring greens is a heathy choice. Balsamic vinegarette is a good topper. Lots of green oinions and other veggie types too.
what about a nice brushetta type of salad with some lightly toasted pita shells
there's tons of recipes for that - I found one with a fruity twist:
found lots for more traditional bruschetta too... google's your friend.
my gawd - lookit all the replies to this request - you've a veritable smorg of salads to choose from!
there's tons of recipes for that - I found one with a fruity twist:
- 1 papaya
- 5 roma (plum) tomatoes, diced
- 1/2 red onion, diced
- 1 red bell pepper, seeded and diced
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons white sugar
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 1/2 teaspoon mustard powder
- 2 green onions, chopped
- 1 French baguette, cut into 1/2 inch pieces
- Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
- In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.
found lots for more traditional bruschetta too... google's your friend.
my gawd - lookit all the replies to this request - you've a veritable smorg of salads to choose from!
Mediterranean Spinach Salad
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/2 each Green and Red Pepper
- 1/3 Red Onion
- 2 x Roma Tomatoes
- 1/2 English Cucumber
- 3/4 cup Feta Cheese, Crumbled
- 2 x Mandarins
- 12 ounces (350 gms) Baby Spinach
- Combine Italian seasoning, olive oil and balsamic vinegar in a measuring cup.
- Whisk and set aside.
- Slice peppers into chunks adding to a salad bowl as you cut.
- Slice onion into strips and tomatoes into chunks and add to bowl.
- Slice cucumber into chunks and add to bowl.
- Add feta cheese and mandarins.
- Pour dressing over salad and toss to coat.
- Serve salad on a bed of baby spinach leaves.
You could go with something very simple.
Iceberg lettuce, soaked in ice water, fresh tomatoes eighthed, white mushrooms, light vinegrette dressing of balsamic and ev olive oil. This will cut the buttery garlic from the lobster and provide the crunchy pallet clenser for the creamy potato salad. It's simple, very fast, other than the ice water soak which is very very important, and will be a refreshing balance to the other heavier parts of the meal.
Iceberg lettuce, soaked in ice water, fresh tomatoes eighthed, white mushrooms, light vinegrette dressing of balsamic and ev olive oil. This will cut the buttery garlic from the lobster and provide the crunchy pallet clenser for the creamy potato salad. It's simple, very fast, other than the ice water soak which is very very important, and will be a refreshing balance to the other heavier parts of the meal.
Yes Durka. I am familiar with hygiene concerns. :smile: I never serve an unclean tossed salad. I'm a good hostess that way.