salad for international dinner
#7
  Re: (...)
Hi.

I'm in need of help. Looking for a salad. That I could use for a International dinner.

Last year they used Greek style salad with a vingerette served in advance

I have seen a fruit salad with a honey dressing.

Or a orzo veggie salad.

Any other ideas. . Will have close to 200.
And all sorts of food From Poland. Japan Mexico. Japan.

Thanks for any help
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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#8
  Re: salad for international dinner by mjkcooking (Hi. [br][br]I'm in n...)
Marye, is this the fruit salad with honey dressing that you saw? I thought this was so pretty and have saved it to make for a family dinner sometime.

http://www.cookingclassy.com/2014/06/hon...uit-salad/
Maryann

"Drink your tea slowly and reverently..."
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#9
  Re: salad for international dinner by mjkcooking (Hi. [br][br]I'm in n...)
Queen of Sheba Salad . . . although this is not the time for tomatoes. I think we did it for an Ethiopian or Middle Eastern dinner?
You only live once . . . but if you do it right once should be enough!
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#10
  Re: Re: salad for international dinner by Harborwitch (Queen of Sheba Salad...)
Here are three of my favorite salads for dinner parties -
Chopped Salad***** - Great Salad Dressing
Source: C@H’s Splendid Soups & Super Sides

Fennel, Frisée, and Escarole Salad*****
Source: Gourmet | January 2009 - by Toni Oltranti

FIRE-ROASTED CORN SALAD*****
Source: Williams Sonoma Entertaining book

recipes upon request....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#11
  Re: Re: salad for international dinner by cjs (Here are three of my...)
I don't know is this doable for 200 but it is a great Middle Eastern Salad:

BABY SPINACH SALAD WITH DATES & ALMONDS

Can use white wine vinegar (or try malt or cider vinegar)

Servings: 4

Preparation Time: 15 minutes
Cooking Time: 6 minutes
Total Time: 21 minutes

1 TBS. Champagne vinegar
1/2 medium red onion
3½ oz. pitted medjool dates (100g)
2 TBS. unsalted butter (30g)
2 TBS. olive oil, divided
2 small pita bread
1/2 cup unsalted almonds, (75g)
2 tsps. sumac
1/2 tsp. red pepper flakes
6 oz. baby spinach leaves -- (150g)
2 TBS. fresh lemon juice
1/2 tsp. kosher salt

Thinly slice onion., quarter dates lengthwise, , roughly tear pita into 1½" pieces, coarsely chop almonds.

Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.

Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and ¼ tsp. salt. Set aside to cool.

When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another ¼ tsp. of salt. Taste for seasoning and serve immediately.

Recipe Type: Almonds, Cookaholics Forum, Dried Dates, Lemon, Onions, Salad, Salad Dressing and Toppings, Spinach, Yotam Ottolenghi

Author: Yotam Ottolenghi and Sami Tamimi
Source: Jerusalem page 30
Web Page: http://www.food.com/recipe/baby-spinach-...ull&st=true
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#12
  Re: Re: salad for international dinner by Cubangirl (I don't know is this...)
For 200 people is tough... plus at this time of year it's difficult to find certain ingredients at their best (like tomatoes)...

This Italian-ish salad has winter ingredients
http://www.saveur.com/article/recipes/ar...nnel-salad

This salad from Senegal also contains ingredients that are available at this time of year (plus it's a great do-ahead dish). I cut the oil down to 1/2 cup and it was fine.
http://www.saveur.com/article/Recipes/Se...-Pea-Salad

This Israeli salad is incredible (I add black olives and feta to make it a light lunch).Unfortunately, it tastes best when mixed with the dressing just before serving, so I don't know it this is an option (the tomato and cucumber release too much liquid and get mushy if done too far in advance).
http://www.epicurious.com/recipes/food/v...lad-231756
Vicci

my cooking adventures
http://www.victoriasdays.blogspot.com
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