6 Simple Salads for Easy Entertaining

"Starting your guests off with an appetite-whetting salad is a fairly standard approach to the dinner party," says Susan Spungen in her new book "What's a Hostess to Do?" "It’s also an easy, elegant way to show off your inner chef—no cooking required!" Here are some sure crowd-pleasers. The dressing suggestions should be mixed at a ratio of 3 parts oil to 1 part acid, or closer to 2 to 1 if you like it acidic

Images loading...

Shaved fennel, baby arugula, grapefruit or orange segments, and pitted kalamata olives salad

Dressing: Citrus juice, extra-virgin olive oil, salt, and pepper

Susan Spungen

Chopped escarole, thinly sliced radishes, and toasted rye croutons

Dressing: Dijon mustard, garlic, anchovy paste, freshly squeezed lemon juice, extra-virgin olive oil, salt, and pepper

Susan Spungen

Shaved carrots and cucumbers, pea shoots, and dill sprigs

Dressing: Drizzle of vinegar, extra-virgin olive oil, salt, and pepper

Susan Spungen

Sliced heirloom tomatoes, torn lettuce, shredded basil leaves, and sliced goat cheese

Dressing: Drizzle of extra-virgin olive oil, salt, and pepper

Susan Spungen

Thinly sliced celery, celery leaves, sliced pickled or cooked beets, thinly sliced pear, chopped walnuts, and thinly sliced blue cheese

Dressing: Drizzle of extra-virgin olive oil, freshly squeezed lemon juice, salt, and pepper

Susan Spungen

Shredded Brussels sprouts and cooked crumbled bacon

Dressing: Plain yogurt drink, red wine vinegar, chopped chives, salt, pepper, and extra-virgin olive oil

Susan Spungen

What's a Hostess to Do? By Susan Spungen (Artisan Books)

Excerpted from What’s a Hostess to Do? by Susan Spungen (Artisan Books). Copyright © 2013. Photographs by Susan Spungen.

 

Click here to buy

 

Next: A Bittersweet Ending; Plus Coca-Cola Cake Recipe


Want MORE? Sign up for our weekly newsletter

Artisan Books

First Published Mon, 2013-06-17 12:59

Find this story at:

http://www.more.com/entertainment/food-travel/6-simple-salads-easy-entertaining