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Dinner Party Salad

June 24, 2009

 

~ Katy ~ added a story to the Black Bean Hummus too

 

I put this together for a weeknight dinner party for my friends Gary and Warren, whom Carolyn refers to as “Gwarren” since she can’t tell them apart.  They invite me to their beautiful home for dinner fairly frequently. Ever since Carolyn attended one of these soirees, we have referred to them as The Gwarren Experience. (She says it’s as though they were a band when they were Gwarren and then, in the ’70’s they added a horn section and recreated themselves as The Gwarren Experience.)

 

I always ask what I can bring, and if dinner is on a weeknight, Warren will let me know what they could use in order to make the night less hectic when they arrive home from work. This time it was a salad. Their dinners are always amazing, and this one was no exception. They served cheese they had brought home with them from a recent trip to Amsterdam. Then we had the salad which was followed by the most amazing marinated and grilled lamb chops with mashed cauliflower topped with reduced balsamic vinegar. All of this was followed by their other guest, Larry’s frozen lime pie with ginger graham cracker crust-perfectly light for a summer dinner. I’ve made the cauliflower before and will take a picture and send the recipe the next time I serve it. This salad was good, basic and had a bit of a twist with the pickled beets, which I know The Gwarren Experience enjoys. I would have also added walnuts but wasn’t sure if everyone would have liked them. Something to add if you’d like to try it. 

 

  

Dinner Party Salad

Romaine, chopped

2 carrots, peeled and shredded or finely cut

1 small or 1/2 large Vadalia onion, chopped

1/4 red cabbage, thinly sliced

5-8 pickled beets, coarsely chopped

8-12 sweet cherry tomatoes, slice in half

1 avocado, sliced

3/4-1 cup blue cheese crumbles

8-10 mushrooms, sliced

Mix the romaine with the carrots, cabbage and onion. 

Place in serving bowl. 

Place other ingredients on top of salad decoratively (or not). 

Serve with choice of dressing

(Asian, Blue Cheese and Vadalia Onion dressings are all good).

3 Comments leave one →
  1. June 24, 2009 5:28 pm

    I love the stories that go with these dishes!
    AND
    I can’t wait for the Mashed Cauliflower with Reduced Balsamic Vinegar!

    So glad Carolyn’s not moving out or where’d we ever get a Gwarren story!?

  2. June 24, 2009 7:59 pm

    I love avocado & blue cheese so I am going to try this.

    • foododelmundo permalink
      June 24, 2009 8:07 pm

      Great – let us know what you think.
      You might also like Emma’s Egg-Avo Salad:

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