green tomato salad, pachadi part 1

Updated on March 13, 2014 By Tomato Guy 3 Comments

log on to rasavinsuvai.blogspot.in for the recipe.
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Question by Laners: Need to pair a salad with a roasted tomato and basil soup.?
Made a fabulous, but somewhat sweet (due to the balsamic vinegar and roasted garlic) roasted tomato and basil soup. Need to make a salad with a “kick” or “bite” to complement the soup. Any suggestions on ingredients – blue cheese? Olives?

Needs something not too heavy (some protein okay, but prefer vegetarian) as it’s warm in LA and this is supposed to be a light supper.

Thanks.

Best answer:

Answer by Butterfly Lover
How about a Spinach salad without the hard cooked eggs? Add bacon and blue cheese and red onion and a oil and red wine dressing. It will look good too.

What do you think? Answer below!

3 Comments

  1. Raji Ramakrishnan March 13, 2014
  2. angie March 13, 2014

    My favourite salad is fresh spinach leaves, tomato and bacon salad (nice and simple) with some tonkatsu (Japanese sauce) on the side.

    But for something a bit different that would match with your meal, try…
    Spinach with nectarines (I assume they’re in season now in LA) and fresh blueberries (which should be in season if the nectarines are). Throw a handful of that basil in there too, fresh and whole leaves.

    Or a take on waldorf salad. Cos lettuce, blue cheese, sliced fresh apples, walnuts and a light mayonnaise.

    For a wonderful tomato match, try a multi tomato salad. Take as many types of tomato you can find (cherry, acid free, heirloom, etc) and dice. Add in a little cracked pepper, some orange rind and the juice of a fresh orange. Its zesty taste is the epitome of summer.

    Or for the ultimate in tomato salads (and a favourite in this house) with a zing, chop tomato, avocado and cucumber into a dice. Throw together in a bowl with sweet chilli sauce and pinenuts (if you have them). Season with lots of cracked pepper.

  3. em March 13, 2014

    Caesar Salad

    1 head romaine lettuce
    2 cups croutons, divided
    6 cloves garlic, minced
    1 Tbsp. prepared Dijon-style mustard
    1 lemon, juiced
    1 dash Worcestershire sauce
    1/2 cup olive oil
    1/4 cup grated Parmesan cheese

    Clean and chop lettuce, set aside.
    Crush 5 or 6 of the croutons in a deep mixing bowl. Add the garlic, mustard, lemon juice and Worcestershire sauce. Blend thoroughly in a mixer and slowly add olive oil until creamy.
    Pour dressing over the lettuce, add parmesan, remaining croutons, toss and enjoy.

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