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2 Bumps

I need a truly fabulous salad idea...

to go with lasagna. I'm talking, show-stopping, stand-out, I'd-rather-eat-the-salad-than-the-main-dish salad.

After ten years of get togethers, I'm starting to run out of ideas...

Answer Question

Asked by lovinangels at 4:21 PM on Oct. 25, 2010 in Food & Drink

Level 39 (112,638 Credits)
Answers (12)
  • Baby spinach with strawberries and feta cheese. Brianna's makes a dressing that goes with it perfectly (can't remember the name, but there is a strawberry on the label).

    Answer by Scuba at 4:23 PM on Oct. 25, 2010

  • Yeah, done that, but I usually put glazed pecans on it.

    Comment by lovinangels (original poster) at 4:25 PM on Oct. 25, 2010

  • romaine, mandarin oranges, feta chs, dried cranberries, mushrooms, diced onions, croutons

    Answer by shay1130 at 4:25 PM on Oct. 25, 2010

  • Well, I like spinach leaves with sliced strawberries, tossed with a bit of parmasian cheese and italian dressing. If you want to add some sliced almonds or walnuts you can too. It's not a ton of ingrediants but the taste is great and it looks good.

    Answer by DonnaPinitonya at 4:25 PM on Oct. 25, 2010

  • Caprese salad always goes over well, but with lasagna I prefer something lighter. Mixed greens, cherry tomatoes (heirloom ones are amazing if you can find them), black olives, croutons, a little parmesan, and a balsamic dressing.

    Answer by rhianna1708 at 4:25 PM on Oct. 25, 2010

  • Have you done an Antipasto? Nice salad greens, radicchio & endive. Add different types of olives, roasted peppers, marinated artichokes, cherry tomatoes, cucumber, roll up salami & provolone, add small mozzarella balls and a little red onion. Then make the Good Seasonings mix packet Italian dressing using balsamic vinegar and olive oil! Add or delete what you like to the salad. Add a nice loaf of Italian bread or Garlic bread on the side and no one will eat the rest of the dinner!! LOL!


    Answer by ILovemyPaulie at 4:28 PM on Oct. 25, 2010

  • Mediterranean Eggplant and Barley Salad

    1 1/2 pound eggplant, cut into 1/2-inch cubes
    3/4 pound zucchini, cut into 1/2-inch cubes
    10 tablespoons extra-virgin olive oil
    1 teaspoon salt
    1 teaspoon black pepper
    1 cup chopped scallion (from 1 bunch)
    1 1/2 teaspoons ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon cayenne
    1 1/4 cups pearl barley (8 oz)
    1 (14-oz) can r

    Answer by cheekycherub at 4:32 PM on Oct. 25, 2010

  • Marinated Vegetable Salad
    Chop tomatoes, cucumber, mushrooms and purple onion, pour a bottle of Gerrard's Champagne Vinagrette Dressing and let marinate for a couple of hours.
    I use 3 bunches of Romaine lettuce and chop and put in a gorgeous salad bowl.
    Pour the vegetables and dressing over the lettuce just before ready to serve.

    Answer by Librarylady60 at 8:04 PM on Oct. 25, 2010

  • I use to make this salad. My kids calls it wackie noodles. You get the swirled noodles that are made from different veggie. Cook them. Put zesty italian dressing on and let chill.

    Answer by HomeAlone45 at 9:56 AM on Oct. 26, 2010

  • This is always a big hit at get-togethers
    Layered Salad
    6 slices bacon, cooked, crumbled
    8 oz. pecan halves
    1 tablespoon butter, melted
    1 teaspoon Lawrey’s Seasoning Salt
    1 10oz. package spring greens
    ½ package (10 oz.) frozen green peas, thawed
    1 pint grape tomatoes
    1 cup sliced radishes
    1 cup mayonnaise
    ½ cup sugar
    1 teaspoon Lawrey’s Seasoning salt
    1 Tablespoon white wine vinegar
    1 Tablespoon celery seed
    8 oz. sharp cheddar cheese, shredded
    3-4 green onions, thinly sliced
    Cook bacon; remove from pan, set aside. Toss pecans with melted
    butter and seasoning salt. Place on baking sheet and bake in 350
    oven about 5-8 minutes or until nicely browned. Set aside.
    Layer ½ of greens, peas, tomatoes, remaining greens, radishes, and

    Answer by SweetLuci at 10:11 AM on Oct. 26, 2010

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