Type of Salad to go with Southwestern Lasagne

[laden]

if you're referring to the Southwestern lasagna a few months back...don't bother. It was just ok the first night, but after about the 2nd leftover I threw it out.

[JeanneL]

For a salad to go w/ your Southwestern Lasagne (I'd make it!), try a lettuces-based (mesclun) salad w/ perhaps some black or kidney beans, corn kernels (canned if it's easier), olives, avocado, scallions, tomatoes, etc. Toss it w/ a zesty french or italian dressing. Good luck and let us know how it turns out!

[Jeanne G]

How about the Spanish-Style Salad in the Oct issue of CL? It looks good and very different, with oranges, kalamata olives, capers, etc.

[Cathy]

I would suggest a mexican corn salad with chopped green peppers, chopped red onion, black olives, corn, cherry tomatoes, & chopped parsley tossed with a vinaigrette that has a bit of cumin. It keeps well and is very colorful too.

[Jeanne G]

Cathy,
Your suggestion brings me back to a recipe - that I think is from Cl years ago - similar to what you said - but with dill weed and other stuff and would be great w/ the lasagne mentioned. I thought about posting the reipe but thought others would help b/f I got the chance!1
JG

[KPowers]

I'm planning to make the SouthWestern Lasagne and would like to have a salad as well.

Any recommendations.. I like Caesar but am afraid the different tastes will clash.

thanks

[ColoradoCook]

When I served this to guests (with great success!) I made the couscous salad with necterines, chick-peas, and lime honey dressing. Really good, but nectarines were at their peak and wonderful.

The mexican corn salad sounds great. Anything with cumin (which this couscous had) would go well.

By the way, on this lasagne, which some like and some don't, seems to me the salsa used could make all the difference. I just used a "medium," some basic brand, and think others liked the recipe better than I did. Is there a "perfect" choice for the salsa?

[matt]

Why not try the a salad with a cilantro based dressing.

[RunnerKim]

Might be a bit heavier than you want but the Mexican Bulgur Salad with Citrus-Jalapeno Vinaigrette could work. It has bulgur, fresh corn kernals, Monterey Jack w/jal., black beans, zucchini and cilantro. The dressing has a little oil, salt, cumin and both orange and lime juice and jalapeno. I love this salad and normally make it as a main dish, so that's why I'm thinking it might be too heavy for a side to lasagna.

Kim

[Jeanne G]

Originally posted by matt:
Why not try the a salad with a cilantro based dressing.

Here's one for you that was REALLY quite good!!

BLACK BEAN & AVOCADO SALAD WITH CILANTRO DRESSING

Cilantro Dressing (makes more than double dressing needed!)
2 limes
1/2 cup light mayo
1 bunch of cilantro leaves, cleaned
4 tablespoons reduced-fat sour cream
1 t ground cumin
1/2 t sugar
1/4 t coarsely ground black pepper
1/4 t salt

Salad:
1/2 sm hd romaine or red leaf lettuce, torn into small pieces
3 roma tomatoes, cut into 1/2 inch slices
1 ripe avocado, sliced
1/2 can rinsed & drained black beans
1 sliced scallion
1/2 cup reduced fat cheddar

Prepare cilantro dressing: from limes, grate 1 whole peel and squeeze all juice from both. In food processor, add lime juice, peel, and remaining ingredients. Blend until smooth. Make the night before so all flavors meld and become stronger.

Separate salad into 4 bowls. Toss black beans, tomato & avocado with some dressing. Place on top of greens & top with scallions, cheese & black beans that were left over (no dressing on them to add color).

Serves: 4 side salads

Make dressing one day ahead for sure. Other wise it tasted like lime and mayonnaise & didn't have the cilantro flavor too much.



[This message has been edited by Jeanne G (edited 09-28-2000).]