Something to serve with quiche???

[Melman]

My bunco group is taking food to a friend who's had a death in her family. On my night to take food, the main course will be quiche. They've asked me to bring a salad of some type to go with it.

I'm not sure what kind of quiche is being made, but does anyone know a good salad that would be good with quiche? I keep thinking about a nice fruit salad...but this is January! The fresh fruits at the grocery stores are hit-or-miss. I *MIGHT* get lucky..but there's no guarantee.

Any ideas or suggestions?? Thanks!

[pmmahan]

With quiche, i like just a salad of mixed greens with balsamic vinegar and olive oil.

[emilycat]

Melman,

First off, I'm sorry about your friend's loss...it's wonderful that she has so many caring ones to offer support.

My family actually made a really delicious fruit salad over Christmas that was gone within a couple hours...nothing fancy, but the combination of fruits was wonderful.
We used about 4 or 5 peeled and sectioned navel oranges, 3 or 4 peeled and cubed kiwi fruits, a bunch of green grapes, halved, and actually, I think that was it. Maybe some pineapple chunks, too. My memory is faling me. Anyway, we all inhaled it.

You might also consider a mixed bean salad, too, with a viniagrette.

Emily

[Mandy]

Maybe a mixed green salad with a slight "sweet" touch. Like sugared walnuts, and sliced straberries, with a mild dressing.

[Jessica]

The fruit here can be hit-or-miss in winter, so I supplement with canned fruit. I prefer not to use fruit in sugar syrup, but most canned pineapple and some peaches can be found in their own juices. If you toss fresh cubed apple or pear with the pineapple, it should keep it from turning brown. I also sometimes use canned mandarin orange slices, although these are in a syrup.

[SandyDee]

I always serve a fresh fruit salad or fruit compote or even fruit kabobs, but I like the idea of a mixed greens salad with some sort of fruit like maybe mandarin oranges, strawberries or raspberries and maybe some sugared walnuts. That's an excellent idea. I think I'll try that next time out.



[This message has been edited by SandyDee (edited 01-11-2001).]

[Linda in MO]

I have made all three of these salads and they're all good. The mandarin orange tossed salad is my favorite though.

* Exported from MasterCook *

Fruited Spinach Salad

Recipe By :Taste of Home, Apr/May 97, pg. 34
Serving Size : 6 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (11 oz.) mandarin oranges -- drain and reserve juice
1/4 cup olive or vegetable oil
3 Tablespoons raspberry jam or spreadable fruit
1 Tablespoon red wine vinegar
1 package (10 oz.) fresh spinach -- torn
1 red apple, chopped with skin on
1 cup chopped pecans -- toasted

Drain oranges, reserving 1/2 cup juice.

In a jar with tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well.

In a large salad bowl, toss oranges, spinach, apple, and pecans. Serve with dressing.

*****************************************

* Exported from MasterCook *

Strawberry-Mandarin Orange Tossed Salad

Recipe By :adapted from Quick Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/4 cup sugar
2 Tablespoons cider vinegar
2 Tablespoons honey
1 1/4 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon grated onion or dehydrated onion flakes
1/4 teaspoon celery seed
dash salt
1/3 cup vegetable oil
Salad:
8 cups torn mixed salad greens -- (I used a head of red leaf lettuce)
2 cups sliced fresh strawberries
1 (11 oz.) can mandarin oranges -- drained
1 medium sweet onion, sliced into rings -- (I used a red onion)
Topping:
1/2 cup sliced almonds
3 to 4 Tablespoons sugar
4 to 5 bacon strips, cooked and crumbled

For dressing, in a 2-cup microwave-safe bowl, combine the first 9 ingredients. Microwave, uncovered, on high for 1 1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving.

In a salad bowl, combine the salad ingredients. Chill.

To prepare almonds, in a skillet over med-low heat brown almonds and sugar, stirring often. Sugar will melt and coat the almonds. Don't over-brown. Cool on waxed paper or foil.

Before serving, stir dressing. Drizzle the salad with dressing and sprinkle with almonds and bacon. Gently toss and serve immediately. Or serve dressing, almonds, and bacon on the side and let everyone serve themselves.

Serving Ideas : Add cooked chicken or turkey for a main dish salad. Serve with bread or breadsticks.

NOTES : Original recipe called for 1/3 cup toasted slivered almonds.

*******************************************

* Exported from MasterCook *

Mandarin Orange Tossed Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans mandarin oranges -- save juice
Dressing:
1/4 cup olive or vegetable oil
1/4 cup white wine vinegar
1/4 cup or so of reserved mandarin juice
1 t. or so of sugar
1/4 t. salt
pepper to taste
Salad:
8 cups torn leaf and/or romaine lettuce, approx.
3 to 4 green onions -- sliced
3 celery stalks -- sliced
1 carrot -- shredded or chopped (optional)
1 cucumber -- sliced (optional)
1/2 red onion -- sliced (optional)
Topping:
1/2 cup sliced almonds
3 T. or so of sugar

Drain oranges and reserve 1/4 cup of juice. Combine with oil, vinegar, sugar and spices in a jar with tight fitting lid. Refrigerate.

Combine salad ingredients in large bowl.

Combine almonds and sugar in skillet and toast over med. or med-low heat. Stir constantly until sugar melts and coats almonds. Cool on wax paper.

Serve dressing and almonds over salad.

Serving Ideas : This could easily be turned into a main dish salad by adding grilled or broiled chicken or turkey.

[HARRYET]

I have a recipe for a spinach-strawberry salad that is excellent, if you'd like it let me know and i'll post it.

ann

[Melman]

I'd love to see the spinach-strawberry recipe. The two mandarin orange tossed salad recipes sound awesome. I'm leaning toward one of those.

Thanks to everyone for all the suggestions. I need to make a decision soon because I'll need to make the salad this weekend.

I was trying to decide if I could make what several of my friends and I call "snob" salad. It's just a regular tossed salad but all the ingredients have at least 2 names: spring mix (mesclun? it's that mix of a variety of lettuces), portabello mushrooms, grape tomatoes, sprinkles of gargonzola or feta cheese, walnuts (ok, just one name for that ingredient), sometimes red grapes, and I always top it with some kind of lowfat raspberry walnut dressing. My only concern is that maybe everyone doesn't like raspberry walnut dressing?????? None of the "normal" dressings sound like they'd go with it as well....French, ranch, Thousand Island. Any ideas?????

[lorilei]

I'm not sure that a raspberry vinaegrette would be offensive, but if you're concerned, why not serve a couple of different dressings on the side? Two different vinaegrettes would go well...

[Susan]

Here's a delicious salad! http://www.cookinglight.com/bbs/smile.gif
~~Susan~~

BLACK-EYE PEA SALAD
from Gourmet Magazine

1 1/2 lb. (3 1/2 C) dried black-eye peas, picked over and rinsed or
2-3 pkgs. of frozen black-eye peas or 2-3 - 16 oz. cans black eye peas, drained and rinsed (easiest)
2 t salt
2/3 C white-wine vinegar
3/4 C olive oil
3/4 C minced fresh parsley
1 1/2 C minced (I prefer chopped) red onion (vidalia onions in season are even better)

For dried of frozen peas, do the following. In a large bowl combine peas with enough water to cover them by 2 inches and bring to boil. Simmer the peas, skimming froth, for 15 min. Add salt and simmer until tender. Drain and rinse in a colander under cold water. For canned peas, just drain and rinse.
Transfer peas to a large bowl.
In blender, blend the vinegar and oil until emulsified. Add dressing to peas while they are still warm (if cooked) with the onion and parsley and combine the mixture well. Season salad with salt and pepper and let stand, stirring occasionally, for at least one hour. The salad may be made 1 day ahead and kept, covered and chilled, overnight.
A friend has added chopped red pepper for more color and says its great.

[Donnalee]

This is one of my favorite salads. You could leave out the chicken to serve with the quiche.

RASPBERRY SPINACH SALAD

1 bag Spinach leaves
1 bag cut up Romaine lettuce
1/3 cup raisins
1/3 cup sugared walnuts
1/3 cup Feta cheese
1 basket Raspberries
1 cup cooked chicken breast (optional)
Knott's Berry Farm Low Fat Raspberry Dressing to taste

Put equal amounts of spinach and romaine into a large salad bowl. Add remaining ingredients and toss. Enjoy!

Sugared walnuts:

Spray frying pan with Pam. Over medium heat, heat walnuts and add 2 Tbs. sugar. Keep stirring so walnuts don't burn. Add more sugar if necessary. When coated to your satisfaction, pour out on waxed paper to cool. Store in Ziploc bag.

[SandyDee]

If you are trying to think of a "normal" salad dressing for one of the fruit and greens salads listed you might try a poppy seed or celery seed. They are light and delicate enough that the flavor won't overwelm the salad. Let us know what you use and how it works out for you.

[HARRYET]

Melman,

Here is is spinach-strawberry salad recipe:

honey-dijon dressing (to follow)
1 small jicama
2 kiwifruit
1/2 pint strawberries (1 cup)
7 cups ready to eat spinach (from a 10 oz bag) 7-8 cups (i had the baby spinach)
1 cup alfalfa sprouts

honey dijon dressing
2 T vegetable oil
2 T honey
2 T orange juice
1 T seasoned rice vinegar or white vinegar
1 t poppy seed (optional)
2 t dijon mustard

peel the jicama, removing the borwn skin and a thin layer of the flesh just under the skin. the skin can sometimes be slightly tough. cut about 1/2 of the jicama into about 1 x 1/4 inch sticks to measure about 3/4 cup. wrap remaining jicama, and refrigerate for another use.

peel the kiwi, cut lengthwise in half, then cut into slices.

rinse strawberries, and cut in half.

remove the stems from the spinach leaves, and tear any large leaves into bite size pieces. place the spinach, strawberries, alfalfa sprouts, jicama sticks and kiwi slices in bowl. pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. to keep salad crisp serve immediately.

dressing:
shake all ingredients in a tightly covered jar or container. pour over salad.

enjoy ann

[Melman]

Thanks for all the wonderful recipes. I decided on the Mandarin Orange Tossed Salad. I made the dressing last night as well as the sugared almonds. We're taking the dinner tonight so decided to actually make the salad itself when I get home this evening. PS...I bought extras so I could make my own salad!!

[Melman]

I have to give an update to the salad question. I made the Mandarin Orange Tossed Salad for my friend. I heard back from her this weekend......her comments on the dressing??? "You should bottle this stuff and sell it!!!!" She kept raving over it.

I still haven't tried it though....I made the dressing this morning and have it ready for lunch today. Can't wait to try it. Thanks to Linda in MO for submitting it!!!

[SandyM]

My SIL made this as our Christmas dinner salad, and it got RAVE reviews. Thanks for posting the recipe - she's been to busy to give it to me!!!

[Linda in MO]

Melman, I'm so glad your friend enjoyed the salad. I always get rave reviews when I serve it, too. A friend's husband always requests that I bring this salad when we go to their house for dinner.