what are some good side dishes or salads to serve with cheese fondue?
We have been invited to a cheese fondue party and I am in charge of the salad or side dish but I am not sure what would go with cheese fondue. Any suggestions or recipes
- Katie BLv 41 decade agoFavorite Answer
with a rich, warm dish like cheese fondue, you'll want something cool and crisp as a counterpoint.
try steamed green beans marinated in olive oil and balsamic vinegar, sprinkled with herbs of your choice and some salt - chill well.
also try just a classic green salad, with a light vinaigrette dressing and maybe some slivered toasted almonds, craisins, and canned mandarin orange segments. try girard's light champagne dressing, available at most grocery stores.
check out the melting pot menu for other salad ideas - they do a seasonal menu called the big night out that includes themed/well-matched items...a cheese fondue, a salad, a meat fondue, and a dessert fondue. read about their salads for further inspiration.
fondue is a super fun party idea - enjoy yourself!Source(s): personal experience eating fondue at home and at the melting pot!
- KCLv 71 decade ago
A green salad with some arugula and mixed greens, tomatoes, cucumbers, and carrots would go very nicely. A vinegrette dressing.
Alternatively, you could do some roasted vegetables like broccoli or asperagus with a dab of olive oil and lemon juice.
Or a nice fruit try would also go well.
Basically, cheese is very fatty and cloying, so you need something fresh and zippy to freshen people's palates and balance the meal.
- 1 decade ago
You could do a tasty salad that will go well with bread...
Romaine lettuce, with some blue cheese, Craisins, and croutons (or i like to use peanuts) with balsamic vinaigrette is a tasty and very simple salad.
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- CaveGalLv 51 decade ago
Baby arugula, feta cheese, raspberry vinaigrette, and either strawberries or watermelon. It sounds weird, but it's a great salad.
If they are only dipping bread into the cheese, you could bring a raw veggie plate, with dip, and they could dip the veggies in the cheese too.
- 1 decade ago
Use baby spinach, sliced strawberries and toasted almond slivers. Toss it with balsamic vinaigrette. Light and complementary!
- 3 years ago
In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.
- 3 years ago
Fruits. Bananas are my favorite. btw did you know that tomatoes are the #1 selling fresh fruit? true beans
- JuneLv 44 years ago
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The best high school graduation party I attended they served: Devils on Horseback 48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined 1/4 cup dry white wine 1 teaspoon finely shredded lemon peel 1 to 1-1/2 teaspoons prepared garlic chili sauce 1/2 teaspoon salt 6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling Wooden toothpick 2/3 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon prepared chili garlic sauce 1 teaspoon salt 2 green onion, finely chopped (both white and green parts) Directions Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon). Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total). For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time. If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp Terriyaki Sesame Chicken Skewers 30 (8-inch) bamboo skewers Marinade: 15 ounces teriyaki sauce 4 tablespoons sesame oil 1/4 teaspoon minced garlic 1 lemon, juiced 1 tablespoon brown sugar 2 pounds boneless, skinless chicken thighs 1 tablespoon sesame seeds, toasted 1 cantaloupe half filled with melon balls, optional Soak bamboo skewers in water for 1 hour to keep from burning later. Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 375 degrees F. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired. Potato Chips and Dip Chips with Nacho Cheese or Cheesy Salsa Pop Punch Cake The parents cooked the meats in batches (kept them warm in the kitchen) and just kept resupplying the table as needed. These are just ideas, but finger foods are best. You could even do a few finger sandwiches with a nice filling, like Hawaiian Chicken salad or something.
- 1 decade ago
In France they use to serve it with baked potatoes and it's excellent. You could cook baked potatoes with butter and small ham cubes (the best would be with Speck cubes). You could also use bacon, and in that caso no butter.Source(s): I sell cheese :) www.gourm.it