attn: Chefs, I need one more salad idea for a buffet at work, heres two im already doing to give you an idea?
Aug 16, 2007 by rondonb | Posted in Cooking & Recipes
I need one more salad idea for a prime rip buffet dinner. Heres the other two im doing to give you an idea of type of stuff im looking for. Thanks
Haricot Vert and smoked forest mushroom salad, maple sherry vinaigerette --- carrots, capers, pinenuts, sun dried tomato, roquefort
arugula and mache medley, olive vinagerette --- crispy pancetta, orange segments, toasted parmesan, roasted peppers, grilled fennel.
It could be any thing: orzo, bean, vegtable, anything!!! Please no pasta or potato salad. Thanks!
ITALIAN WHITE BEAN SALAD
2 cans cannellini or white beans
1/2 cup extra virgin olive oil
2 tablespoons wine vinegar
3 cloves garlic
1 tablespoon fresh basil, minced
1/4 teaspoon dry oregano (or use fresh if available)
pinch of hot red pepper flakes
3/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground pepper
1/4 cup green or red wine vinegar peppers, chopped (optional)
Combine all ingredients (except beans and vinegar peppers) in a blender and process for 60 seconds.
Drain beans, leaving 2-3 tablespoons of liquid from can; stir in chopped vinegar peppers. Transfer to a non-metallic bowl and cover. Marinate, refrigerated for several hours until serving.
Serve at room temperature.
ROASTED EGGPLANT AND PEPPER SALAD
For the salad:
Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips
Dressing:
8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper
For the sesame spread:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt
8 warm pita bread rounds, cut into wedges
To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth.
Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
depp_lover | Aug 17, 2007
what about a seafood style salad?
cristelle r | Aug 16, 2007
Organic Mixed Green Salad with Tomato-Basil Feta Cheese , Parched Almonds and a
Champagne Vinaigrette
~ or ~
Field Green Salad with Endives, Tear Drop Tomatoes and Golden Beets with a Honey-Thyme Balsamic Vinaigrette
~ or ~
Antipasto Salad with Prosciutto, Pepperoni, Salami, Provolone, Mozzarella, Romaine
Tomatoes, Pepperoncini Peppers, Italian Black & Green Olives, Roasted Peppers, Grilled
Portobello Mushroom & Artichoke Hearts, with an Assortment of Chicken Galantine served
with a Fire-Roasted Red Pepper Vinaigrette
OR
Classical Caesar Salad with Romaine Lettuce, Grated Parmesan Cheese, Croutons and Caesar Dressing
Chef D | Aug 16, 2007
Kind of a simple guy with an easy mondane thought of a ceasar salad. Yum...with prime rib!
Or if uou want somrthing more interesting, maybe an oriental salad with shredded cabbage and raman noodles and a light sesame seed dressing,vant spell sez-a-me
Duke | Aug 16, 2007
GOURMET SPINACH SALAD
1 lg. pkg spinach salad leaves
1/3 pkg goat cheese
3/4 cup walnut halves
1/2 cup raisins
1 bottle balsamic vinaigrette
Divide the spinach leaves onto 4 small plates or saucers.
Cut the goat cheese into small pieces (about the size of a cruoton).
Sprinkle the goat cheese over the salads.
Sprinkle walnuts over each salad.
Sprinkle raisins over each salad.
Top with balsamic vinaigrette.
Makes 4 servings.
GOURMET SALAD
6 oz. Vermicelli noodles
1 c. chopped celery
1/4 c. cut up green onions (pimento for flavor)
2 hard boiled eggs
2 pkgs. Hidden Valley dressing (make double strength, use 2 pkgs. of dressing but only 1 amount of additional ingredients)
1/2 lb. shrimp
1 can crab (optional)
1 can water chestnuts, sliced (may use radishes which have been peeled instead)
Cook noodles. Mix salad dressing and add to above ingredients. Then add to noodles. Refrigerate overnight. Before serving, add 1/2 pound shrimp, 1 can crab, and 1 can water chestnuts; mix all together.
Rural thoughts | Aug 17, 2007
Baby Mixed Greens and frisee salad with dried cranberries, sliced granny smith apples, shaved romano, and toffee'd roasted pecans with a lemon champagne vinaigerette.
Good luck and Bon Appetit!
The Answer Monster | Aug 17, 2007
You can never go wrong with an endive, pear and roquefort salad with candied walnuts.
Kelly | Aug 17, 2007
Prime Rib Buffett. Where is the Ceasar Salad?Stick with some basic salads. You can go with a good three bean also. But, I don't know what type of function this is for either.
David H | Aug 17, 2007
: $450.00 
And America is an All You Can Eat Buffet, or rather, should be. This president wants us all to eat gruel -- the very same gruel. And he wants to take the Mama Belle's fine maple- sweetened turkey off my plate and give it to you.and more »
