Welcome to College Confidential!

The leading college-bound community on the web

Sign Up For Free

Join for FREE, and start talking with other members, weighing in on community discussions, and more.

Also, by registering and logging in you'll see fewer ads and pesky welcome messages (like this one!)

As a CC member, you can:

  • Reply to threads, and start your own.
  • Post reviews of your campus visits.
  • Find hundreds of pages of informative articles.
  • Search from over 3 million scholarships.

Summer- salad time

mom60mom60 Registered User Posts: 8,197 Senior Member
I am in need of suggestions for a salad to bring to my book club. The hostess asked for a salad without cheese. She is making a curried chicken salad. She wants something that those who don't want bread can put the chicken salad on top of. I'm blanking beyond a simple salad of just mixed greens with a simple vinegarette.
Please share what salads you have been enjoying this time of the year.

Replies to: Summer- salad time

  • 1214mom1214mom Registered User Posts: 4,567 Senior Member
    It wouldn't work if you are talking about chicken salad with mayo, but I make an Asian salad with coleslaw mix, scallions, almonds, ramen noodles, etc. I've often thought it would be good to put chicken on top of it. PM me if you want the recipe. It's very easy to make.
  • mom60mom60 Registered User Posts: 8,197 Senior Member
    I'm assuming she is making a chicken salad with a curried mayo.
  • dentmom4dentmom4 Registered User Posts: 1,217 Senior Member
    I might make a salad with spring greens, strawberries, sliced red onions, sliced almonds, balsamic vinegarette and serve the chicken salad on the side.
  • nottellingnottelling Registered User Posts: 4,329 Senior Member
    Do you really need a composed salad? I've most often seen curried chicken salad served in lettuce cups or alonside lettuce wraps made out out of sturdy or cup-shaped lettuce leaves (Something like butter lettuce, romaine, or even iceberg). I think the flavors in a dressed composed salad could easily clash.
  • MomofadultMomofadult Registered User Posts: 1,110 Senior Member
    That's quite an assignment! Have you considered a rice "salad"? Rice with some veggies and a light vinagrette to hold it together. Otherwise, I'm with you - mixed greens!
  • doschicosdoschicos Registered User Posts: 20,395 Senior Member
    Baby spinach leaves, toasted sliced almonds, sliced strawberries, thinly sliced green onion. Toss before serving with raspberry vinaigrette or poppy seed dressing. Easy and everyone always likes it. Would go well with chicken salad.
  • greenwitchgreenwitch Registered User Posts: 8,646 Senior Member
    Make a salad that you like that would stand well on it's own. Who cares about curried chicken salad sitting on it? (I'm not crazy about curry...) You could make a panzanella salad with chunks of tomato, cucumber, and dense bread (thrown in last) with a vinaigrette, or any number of interesting salads.

    I have a cookbook called "salad for dinner" that I love.
  • mom60mom60 Registered User Posts: 8,197 Senior Member
    In my book club the host provides a main course and someone offers to bring appetizer, salad or a dessert. Normally the salad would be whatever the person bringing it feels like making. I think she will be happy with whatever I bring but asked if I could bring something to complement the chicken salad. In 25 yrs with these women this is the first request to not just bring whatever I want. I also think it's the first time someone has made chicken salad.
    I like both Dentmom and doschico suggestion of a salad with almonds and a summer fruit.
    http://www.davidlebovitz.com/2015/08/fresh-corn-tomato-avocado-and-basil-salad-recipe/ This is what I had planned to make. It's delicious.
  • anomanderanomander Registered User Posts: 1,648 Senior Member
    @mom60 That's almost exactly like a salad I make regularly during summer. Summer corn is so awesome I love to use it everywhere. Except instead of basil I use either baby arugula or baby spinach, and for your purposes those might work better as you can increase the greens proportion without overwhelming the other ingredients as would happen with too much basil.

    In addition to the red wine vinaigrette I like to sprinkle just a touch of cumin and coriander for depth, which should help complement the curry chicken salad. The corn I microwave, about 2:30 for each ear individually in my microwave - just enough so it's cooked but still has a nice crunch. My D and W like to top the salad on their plates with a poached egg (actually I sous vide the eggs) and call it a meal.
  • nottellingnottelling Registered User Posts: 4,329 Senior Member
    Yum, that sounds so good!!
  • GMTplus7GMTplus7 Registered User Posts: 14,567 Senior Member
    My dependable pot-luck dish is tabouleh salad.
  • EmilySpinachEmilySpinach Registered User Posts: 220 Junior Member
    Ina Garten's Warm Butternut Squash Salad. Delicious! Just leave out the Parmesan. You can find it on the Food Network site.
  • mom60mom60 Registered User Posts: 8,197 Senior Member
    @anomander - thanks for the good ideas. I like to take recipes and vary them depending on what is in season or what ingredients my family likes.
    Emilyspinach- I like a lot of the Barefoot Contessa recipes. I haven't tried that one.
    I think for tonight I'm going to go with mixed greens. I have a ripe mango so I think I'll make a salad dressing with that. I think I'll use cashews, Persian cucumbers and maybe green onions or cilantro. Not sure if I'll make the dressing spicy or not. Maybe toss on some dried cranberries. The hostess told me she has ripe avocado and garden tomatoes so I can add those at her house.
This discussion has been closed.