Roasted Stuffed Tomato Salad with Cheese and Salmon Crowned with Asparagus

Updated on August 19, 2013 By Tomato Guy 4 Comments

Nick Glenis from the Essen Haus, in Madison, WI prepares an awesome salad featuring a tomato stuffed with smoked salmon and cheese crowned with asparagus on …

Question by ccarriecc: What kind of salad should I serve with chili?
I’m serving vegetarian chili (with cornbread) to friends tonight. What’s the best kind of salad to serve with it?

I don’t want to do romaine (too Italian) or butter lettuce with crumbled cheese (too bitter, too gourmet/crisp for a casual chili night). What’s the right texture of lettuce for this sort of thing?

Best answer:

Answer by branden b
cole slaw.

What do you think? Answer below!

4 Comments

  1. U2fanforever August 19, 2013

    You could do a mixed greens salad with chopped cucumbers, onions and tomato or you could just have wedges of iceberg lettuce with your dressing poured over the top.

  2. TX2step August 19, 2013

    You could do a modified Taco Salad with it: shredded iceberg lettuce, chopped fresh cilantro, thinly sliced onions, 2-3 cut-up tomatoes – and toss it with fresh salsa (instead of dressing) ……….This is also a good light summer dinner, if you add a can of drained chili beans and 8 oz. shredded cheese (and some crunched up tortilla chips). ……sliced avocado and black olives are also good in it

  3. Anne August 19, 2013

    Guacamole Salad

    10–12 sprigs fresh cilantro
    1 fresh jalapeño pepper
    1 small tomato
    1/2 cup diced onions
    salt & pepper, to taste
    1/4 teaspoon ground cumin
    3 medium avocados
    1 lime
    1 (8-ounce) bag shredded lettuce

    Chop cilantro coarsely, place in medium bowl. Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl. Chop tomato; add to bowl. Stir in onions, salt, pepper, and cumin.

    Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended. Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended. Serve over shredded lettuce.

  4. M ♥ C August 19, 2013

    none!
    serve over white rice
    with tortilla chips and cheese on the side

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