Post # 1
I think green salads (garden, ceasar, etc.) are served with dinner only because it’s an easy choice. I understand the need to have it balanced. First course a pasta primavera (with veggies) entree (fish/beef duo) with fresh veggies on the side, and the. Fresh fruit salad (maybe with a yoghurt or honey dressing) as the last course. But all the caterers I’ve contacted seem to think it would be taboo not to have a green salad. Am I wrong?
Post # 3
There wasn’t really an option I liked, but I like salads for an appetizer even if there are vegetables within the meal. For one, it’s not cooked, which to me signifies freshness more than cooked. I know that’s my quirk, but I like raw veggies. Now then, while I’d LIKE a salad, if it wasn’t there, I wouldn’t miss it. Food is food.
Post # 4
I like salad, just not the standard “cucumber, red onion, and iceberg/romaine blend” typically served at large events. I’m much more of a spring mix / baby greens with “fancy” toppings kind of girl. So, if you’re not averse to all salads, maybe go with something above and beyond the standard fare. Otherwise, I do agree that a solid serving of vegetables and fruit salad will cover your bases.
Post # 5
I love a salad with my dinner and feel disappointed when there isn’t one!!!
Post # 6
I really enjoy a salad before a meal because it is cold and crisp. Even with lots of cooked veggies, a delicious salad really rounds things out.
You don’t have to do a typical salad (green or caesar). Here are the salad choices that my venue offers. A little different, but still typical flavors.
*Coastal-Grown Greens with Manchego Cheese, Fried Shallot, Poached Pear Champagne Dressing
*Wiens Wedge of Baby Iceberg, Applewood Smoked Bacon, Balsamic Grilled Red Onions, De Luz Avocado, Smoked Amish Blue Cheese Crumbles, and Drizzled with Avocado-Blue Cheese Dressing
*Grilled Romaine Hearts with Goat Cheese Crumbles, California Strawberries, Pepitas, and Local Herb and Champagne Vinaigrette
*Wild Rocket and Baby Arugula with American Grana Shavings, Blistered Grape Tomatoes, Toasted Pine Nuts and a Peppered Temecula Meyer Lemon Parmesan Dressin
Post # 7
Raw fruit and veg are my favorite thing to eat, so I’d miss it right away.
If the price is the same, salad-lovers like me prefer any other leaf but iceburg (romaine is good), and would prefer any fruit, veg, or nut, over croutons. I honestly don’t understand croutons.
Post # 8
I think it’s totally fine to not have a salad with plenty of other vegetables. Cooked vegetables are preferable for health because you extract so many more nutrients than raw–just tell anyone who complains that lol.
Post # 9
I don’t really think you need it.
Post # 10
@BlondeMissMolly: why do you say that (about the nutrients)? Everything I’ve read says the reverse.
Post # 11
I like salads but I wouldn’t miss it if I didn’t get one.
Post # 12
Ok here is my take on it, and your menu.
I get that there are veggies in the Pasta… well and good.
Pasta is a fave. So we’d be good on that front.
And Veggies with the Main are yummy (Fish / Beef duo)
BUT I think at a formal sit down meal like a Wedding I’d still be looking for the Salad.
And as for the Fruit Salad… not my thing, especially so if there was Yogurt involved.
Lol, I’d be waiting on the Cake !!
Hope this helps,
Post # 13
Post # 14
Thanks for the feedback!
I do like salad, there has even been a few salads that I’ve loved. So I’m not anti-salad, but if I’m out to eat I usually skip over the salad (visions of bagged iceberg with a slice of not quite ripe greenhouse tomato and ranch dressing from a tub dance through my head). So thanks for reminding me there are other options. I think I’m focused on having fresh & local and salad is more spring than early fall. The fruit came into play because pears and apples will be in season. I’m still working on trying to find a caterer and so far all the ones I’ve talked to (in all price ranges) tell me cheese platter and veggies/dip for social hour and green salad followed by chicken/potato/side of veggie for the meal. It just seems so boring.
Post # 15
I think you need it, but that it can be really simple. Just plain mesclun (mixed salad) with a touch of extra virgin olive oil & balsamic is lovely, and to make it a touch fancier some shaved parmesan on top is lovely.
Post # 16
i’m so uninspired by these salads.
but give me a baby leaf/spinach/rocket salad… i would be all over it. I personally LOVE salad with pasta. I like having something crisp and fresh. It’s not about whether or not the main has veggies in it – it’s having those fresh greens – nom nom.