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How about a cranberry walnut salad? Mixed greens, dried cranberries, candied walnuts, some slice apples or pears and goat cheese. Use any vinaigrette you like.
My go-to salad for fall occasions is watercress, endive, red pear, blue cheese, and candied walnuts (or pecans) dressed with a white wine vinaigrette. Both of those greens are pretty pricey for such a large crowd, but you could use a less expensive green, like baby spinach, to bulk things up while still allowing the peppery flavor of the watercress to come through. Candied nuts, by the way, make even the most humble green salad a treat, and they're super easy to make.
I was going to suggest something similar. Mine usually includes dried cranberries, and a champagne vinaigrette.
I went to a Christmas dinner party once where the hostess served a salad that I though was so festive. Looked like Christmas on a plate. It was fresh baby spinach, tiny pomegranate jewels, and starfruit. Cut across like stars, of course! It was served with a raspberry vinaigrette that has sesame seeds in it! It was so pretty!
Crunchy Chilled Ramen Salad - coleslaw, sunflower seeds, almonds, oil and vinegar, crushed ramen noodles. RECIPE HERE[b] Spinach Mandarin Almond salad aka Orange - Almond salad - you can use canned mandarin oranges and use the juice in the dressing. RECIPE HERE Broccoli salad cut small bite size and add cranberries, sunflower seeds, bacon bits, onion, mayo) RECIPE HERE
Verrrry old fashioned, but people still seem to love it. (Maybe because they're old like we are!)
Greens of your choice, with marinated artichoke hearts, sliced fresh mushrooms, slivered almonds, clementine sections, and a nice light vinaigrette. Crumble a little cheese over it. (gorgonzola? even parmesan.) Goes with seafood, too, but very refreshing with beef.
So I thinking: I like figs. Even dried figs. Figs are unusual, regarded as kinda special. So I googled salad with dried figs (can't get fresh this time of year.)
And I found this recipe from Susan Spicer. I rarely pay much attention to what chef (if any) developed the recipe. But one of my most memorable meals ever was at Bayonne, Spicer's restaurant in New Orleans. We're talking 15+ years ago.
So I thinking: I like figs. Even dried figs. Figs are unusual, regarded as kinda special. So I googled salad with dried figs (can't get fresh this time of year.)
And I found this recipe from Susan Spicer. I rarely pay much attention to what chef (if any) developed the recipe. But one of my most memorable meals ever was at Bayonne, Spicer's restaurant in New Orleans. We're talking 15+ years ago.
I'm hesitant to include the capers. And no, I'm not likely to do a test run. Thoughts?
That salad sounds delicious. Strong flavors to match the meat dish. The capers sound fine to me because again, strong flavors.
For a make-ahead salad, have you considered a terrine, topped with a little frisee for freshness? Beautiful sliced, with a goat or blue cheese layer. Just be sure to season well.
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