Salads - Svetlana Catering & Events

Salads

: Avocado salad with red wine vinegar and red onions. Accompanied a Cuban menu.

: Baby spinach salad roasted mushroom, marinated sweet onions, candied walnuts, crispy pancetta, shaved parmesan cheese and vinaigrette. Accompanied a Summer BBQ lunch.

: Beluga lentil salad with caramelized onions, carrots and sweet potatoes in tarragon vinaigrette.

: Braised red cabbage with apples, red wine, apple cider and spices. Accompanied a German menu.

: Cherry tomato salad with soft tofu, shiso and sherry soy vinaigrette, served at a wedding with Asian Fusion style cuisine.

: Creole green salad – baby arugula and baby greens, roast fennel, naval and blood oranges, candied cayenne pecans, goat cheese in creole mustard vinaigrette. Accompanied a Cajun menu.

: Crisp romaine with radishes and cucumbers with lemon dill vinaigrette. Accompanied a Russian menu.

: Ensalada de aguacate avocado salad with red onion, red wine vinegar and olive oil. Accompanied a Cuban menu.

: Ensalada Mixta – gold and red roast beets, heirloom cherry tomatoes, avocado, cucumbers in rocoto balsamic vinaigrette. Accompanied Peruvian menu.

: Ensalada Rusa – Russian style salad with potatoes, carrots, peas in creamy dressing. Accompanied a Guatemalan menu.

: Exotic avocado salad with pumpkin seeds, papayas, avocados, hearts of palm, in saffron citrus vinaigrette. Accompanied a Jamaican menu

: Farro salad with cherry tomatoes, summer squash and scallions in blueberry-mint vinaigrette. Accompanied a summertime barbecue lunch.

: Field greens salad with fresh mango, toasted macadamia nuts, goat cheese in citrus vinaigrette. Accompanied a menu for a tropical-themed wedding.

: Fresh corn salad with basil chiffonade with heirloom cherry tomatoes, summer greens in a cider vinaigrette.

: Frise and endive salad with oranges, fennel, fried capers with basil citrus vinaigrette and shaved parmesan cheese served on the side.

: German roasted potato salad with bacon, mustard seeds and warm apple cider vinaigrette. Accompanied a German menu.

: Green salad with jicama, tomatoes, radishes and avocado in citrus vinaigrette. Accompanied a Mexican menu.

: Grilled hearts of palm salad with tomatoes spring mix, olives, candied almonds and feta in basil-lime vinaigrette. Accompanied Brazilian menu.

: Guatemalan vegetable curtido.

: Havana salad mixed greens, tomatoes, sliced onions, manchego cheese, toasted pumpkin seeds in mango vinaigrette. Accompanied a Cuban menu.

: Hawaiian slaw – green and red cabbage, carrots, pineapple, scallions, ginger drizzled with rice wine vinegar, sesame oil and soy sauce. Accompanied a Hawaiian menu.

: Israeli couscous with peppers, currants, herbs, in saffron citrus vinaigrette. Accompanied a Mediterranean menu.

: Israeli couscous with sweet bell peppers, dried currants, parsley, mint, scallions in saffron-citrus vinaigrette. Accompanied a Mediterranean menu.

: Kale and baby spinach salad with orange segments, pickled red onions, candied almonds, shaved parmesan cheese in citrus vinaigrette

: Korean sesame and cucumber salad.

: Kvashenaya kapusta – Russian-style sauerkraut

: Leche de Tigre red snapper ceviche with choclo and fried Peruvian corn. Accompanied a Peruvian menu.

: Mango and papaya salad with mizuna lettuce, cucumbers, wonton chips in orange-chili vinaigrette. Accompanied a Hawaiian menu.

: Mediterranean salad crisp greens, shaved fennel, marinated artichoke hearts, dried currants, toasted almonds, feta cheese in mint lemon vinaigrette.

: Mediterranean salad with artichoke hearts, roasted red peppers, marinated red onions, cucumbers, Kalamata olives in oregano vinaigrette. Accompanied a Turkish menu.

: Mediterranean salad with crisp greens, shaved fennel, marinated artichoke hearts, dried currants, toasted almonds, feta cheese in mint lemon vinaigrette. Accompanied a Mediterranean menu

: Mixed crisp greens salad with edamame, daikon, carrots, tomatoes, crispy wontons in sesame soy vinaigrette. Accompanied a Chinese menu.

: Mixed greens and radicchio salad with grapes, caramelized pecans, goat cheese in white balsamic vinaigrette. Accompanied an American menu.

: Mixed greens salad with dried figs and apples in balsamic vinaigrette.

: Mixed greens salad with fresh mozzarella, heirloom tomatoes in basil white balsamic vinaigrette. Accompanied a summer lunch.

: Mixed greens salad with gold and red beets, heirloom cherry tomatoes, cucumbers and avocado in rocoto vinaigrette. Accompanied a Mexican menu.

: Mixed greens salad with grilled corn, jicama and fried garbanzo beans.

: Mixed greens salad with persimmons, pears, pomegranate in apple cider vinaigrette. Accompanied a Thanksgiving lunch buffet.

: Mixed greens salad with pickled kumquats, grapefruit segments, mixed olives and hearts of palm in citrus vinaigrette.

: Mixed greens salad with watermelon, jicama, blueberries, feta, toasted pistachios in mint citrus vinaigrette. Accompanied a Japanese menu.

: Mixed vegetable salad cucumbers, tomatoes, carrots, cilantro in lemon vinaigrette. Accompanied an Indian menu.

: Mizuna and spinach salad with radishes, cucumber, Napa cabbage in sesame soy vinaigrette. Accompanied a Korean menu.

: Panzanella salad with heirloom tomatoes, bell peppers, cucumbers, capers, red onions and french bread in white balsamic vinaigrette.

: Pearl couscous with preserved lemons with dried apricots, currants, caramelized onions, mint, scallions and pistachios. Accompanied a Moroccan menu.

: Pickled carrots. Accompanied a Korean menu.

: Pickled carrots and cucumbers. Accompanied a Japanese menu.

: Pickled red onions. Accompanied a German menu

: Pickled spicy daikon. Accompanied a Korean menu.

: Purple potato and sweet potato salad with pineapple in soy lime whole grain mustard mirin vinaigrette. Accompanied a Hawaiian menu.

: Quinoa salad with fresh pitted cherries, dried currants , toasted almonds and goat cheese. Accompanied an Italian menu.

: Quinoa with watermelon and mint vinaigrette. Accompanied a summer lunch.

: Red quinoa with sweet potatoes, currants, caramelized onions and lime zest. Accompanied a Mexican menu.

: Romaine and butter lettuce salad with sliced heirloom tomatoes, pickled red onions and gold beets.

: Romaine and spinach salad – jicama, cherry tomatoes, avocado, shaved radishes, queso fresco, pepitas in honey-lime vinaigrette.

: Russian green salad with cucumbers, tomatoes, radishes, parsley and dill in lemon vinaigrette.

: Saffron Israeli Couscous with fresh herbs, pine nuts, currants in lemon vinaigrette. Accompanied a California cuisine menu for a corporate summertime outdoor buffet.

: Salad bar.

: Seasonal fruit salad. Accompanied a corporate salad and sandwich bar.

: Sonoma greens salad with grilled pears candied walnuts, blue cheese in balsamic vinaigrette. Accompanied a California cuisine menu for a private event.

: Spiced Basmati pilaf with garbanzo beans, peas, caramelized onions, saffron, cardamom and white wine. Accompanied a Turkish menu.

: Spicy cucumber salad. Accompanied a Korean menu.

: Spicy cucumbers, sesame mung beans, sesame-soy broccoli, pickled carrots, kimchi, pickled mustard seeds and Korean hot sauce.

: Spinach salad with mango, pomegranate seeds, toasted pine nuts and goat cheese in pomegranate dijon vinaigrette.

: Spring mix salad with fresh strawberries, dried cherries, toasted almonds, goat cheese in white vinaigrette. Accompanied a traditional American menu.

: Spring roasted vegetable farro.

: Summer corn salad with Sonoma greens, grilled corn and heirloom cherry tomatoes in basil vinaigrette.

: Summer greens salad white peaches, hearts of palm, toasted almonds, goat cheese in basil champagne vinaigrette. Accompanied a summer meal.

: Summer grilled corn with cherry tomatoes in basil-chipotle vinaigrette. Accompanied an Italian menu.

: Sweet Moroccan orange salad- Sonoma greens, fennel, oranges, mint and dates in citrus vinaigrette vinaigrette. Accompanied a Moroccan menu.

: Sweet potato salad sweet potatoes, black beans, cilantro, red onions and aioli. Accompanied a Brazilian menu.

: Tabbouleh bulgur wheat, cucumbers, tomatoes, mint, scallions, parsley, lemon juice and olive oil. Accompanied a Mediterranean menu.

: Tomato, fennel, arugula and spinach salad.

: Wakame (seaweed) salad. Accompanied a Japanese menu.

: Watermelon, blueberry and cucumber with mixed greens and mint vinaigrette. Accompanied a Japanese menu.

: Winter citrus salad- Mixed greens with blood and naval oranges, shaved fennel, currants and parmesan in citrus vinaigrette.

: Shredded Russian beet salad with raisins, walnuts and garlic aioli. Accompanied a Ukrainian menu.

: Hawaiian slaw green and red cabbage, carrots, pineapple, scallions, ginger, rice wine vinegar, sesame oil, soy sauce. Accompanied a Hawaiian menu.

: Seasonal fruit salad.

: Spinach and Romaine salad with roasted beets, marinated onions, ricotta salata and creamy vinaigrette.

: Chopped romaine and mizuna salad with pineapple, edamame beans, cucumbers, macadamia nuts in lilikoi vinaigrette. Accompanied a Hawaiian menu.

: Field greens salad with caramelized pecans, permissions, pears, roasted butternut squash, dried cherries blue cheese and balsamic vinaigrette served on the side.

: Sweet Moroccan Orange Salad with Sonoma greens, fennel, oranges, dates and feta, in mint white balsamic vinaigrette.

: Green salad with carrots, radishes, edamame beans and tomatoes in sesame soy vinaigrette.

: Seaweed salad with pickled carrots and daikon.

: Mixed greens salad with peaches, dried cherries and blue cheese in white balsamic vinaigrette.

: Chipotle white and gold corn salad with peppers, scallions and lime Chipotle vinaigrette.

: Faro Salad with peaches, currants and scallions, in citrus vinaigrette.

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