SOS SALAD

[jjhunter]

I'm signed up to make a non-vegan salad (though vegan's okay too) for Friday, and I want to make something absolutely awesome, something that isn't your typical salad but makes you want to convert to salad-dom from here on out anyway. Any recommendations? recipes? links? sources of inspiration? All would be most welcome.

n.b. am intrigued by amalnahurriyeh's Green Salad with Pistachio-crusted Goat Cheese Balls & Onion Vinaigrette, but would like some backup options just in case. (I like doing the 'Cook's Assistant' chore at the Co-op where I live--it consists of making a salad & (sometimes) making a desert; we generally serve 30+ people every dinner. I've got a rep for unusual-but-delicious salads, mostly garnered trying out recipes from the New York Times article 101 Simple Salads for the Season. Unfortunately, it is no longer summer, which makes certain ingredients harder to come by.)

Comments

[libitina]

If you want a dramatic salad, have I got the salad for you. It's brilliant red with cabbage, beets, and purple onions, and the leftovers go well in tacos and other things, too. I took this to the first food bloggers potluck I went to, and there were Ooo's and Ahh's - http://nocounterspace.net/2010/07/beet-cabbage-shred/

The other impressive salad is a New York Times recipe for a spinach and lemon salad that's in season for winter and bright enough to be cheery - http://www.foodinjars.com/2010/12/amanda-hesser-comes-to-philadelphia-for-a-potluck/

And then my third delightful winter salad is Smitten Kitchen's Warm Butternut Squash and Chickpea salad (which I usually have just as a meal) - http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

[jjhunter]

The third sounds like a good one for taking on a Cook slot; the second looks great; and the first! OMNOMNOM. I assume you cook the beets first? or should they be raw?

Also, purple visits to the restroom a delight to imagine. ;o)

[libitina]

Eee! I am tickled that you liked the one I made up the best. ~preens~ And, yes, you totally excrete red after.

I like the beets raw. If you make the salad an hour ahead, then they get a bit pickled from the dressing. But just slice them thinly, and they're delicious. (Also, it's a very cheap salad to make. ~g~)

And you can make this a couple days ahead, and it will still be good!