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Large
Quantity Salad Recipes
Salads For
Large Parties
Tossed
Salad Bar
for 50
Waldorf Salad For
50
Orange Avocado Radish Salad for 25
Basic Fruit Salad
with Salad Greens
Basic Vinaigrette
- Makes
1½ quarts
 Tossed Salad Bar
for 50
Makes
about 1 cup
of salad greens per serving and about 1/2 cup of vegetables per
serving, when
using ingredients as directed
make
ahead:
Lettuce, carrots, onions and peppers can be prepared 1 day in
advance.
Store separately in tightly covered containers
6
large bunches/heads lettuce,
your choice; washed,
dried and torn into bite-sized pieces
6
cups seasoned croutons
6 cups carrots, grated, about 1 pound
3 cups red onions, diced, about 3 medium
6 cups tomatoes, diced, about 6 large
6 cups mixed sweet peppers, green, red, orange and yellow, about
4-5 large
6 cucumbers, cut in half lengthwise and sliced
Divide greens and vegetables evenly into 2 or more large
bowls. Toss
gently.
Waldorf Salad
For
50
About 1/2 cup each
make
ahead: Lettuce, grapes, celery and
nuts can be prepared 1 day
in advance. Store separately in tightly covered containers
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For fruit salad dressing, use
bottled dressing with sweet undertones or use mayonnaise
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About
15 medium firm, eating apples such as, Golden, McIntosh or Gala
1/2 cup fresh lemon juice
4 cups red seedless grapes, halved
1 small bunch celery
2-3 heads red leaf lettuce, washed and dried
2 cups fruit salad dressing or mayonnaise
2 cups whipping cream
2 cups nuts, chopped, pecans or walnuts
Wash but do not
peel apples. Dice in 1/2 inch
pieces and marinate in lemon juice. Cut celery in 1/3 inch
pieces. Whip cream
until soft peaks form and fold into dressing. Mix apples and
celery with half
the dressing just before serving.
Layer the whole
lettuce leaves in one or two large platters. Mound salad onto
lettuce. Sprinkle chopped nuts over
top of salad. Serve additional dressing on the side.
Orange Avocado
Radish Salad for 25
6
bunches red radishes
10-12 navel oranges. In a pinch
use 3-4 cans mandarin oranges, well drained; use reserved juice in
place of some of the lemon juice
6 tablespoons balsamic or red wine vinegar
1/2 cup avocado or sunflower oil, or your favorite salad oil
1½ teaspoons freshly ground black pepper,
more or less to taste
3-4 large bunches/heads lettuce,
your choice; washed,
dried and torn into bite-sized pieces
6-8 large ripe avocados
Lemon juice
Kosher salt to
taste
Wash and trim radishes and slice into 1/4 inch
rounds. Place in a large bowl.
Cut the ends off the oranges and cut off
the peel, removing all of the white pith, Cut the oranges
into 1/2 inch slices and cut those slices into fourths. Place
in bowl with radishes. Add the vinegar, oil and pepper and
toss gently to combine. Make ahead to this point up
to 6 hours, cover and refrigerate.
Up to 2 hours before serving, arrange
lettuce on a large serving
platter. Peel and slice avocados into 1/2 inch
slices. Arrange around the rim of the platter.
Brush or
drizzle with enough lemon juice to prevent
discoloration. Mound the
orange pieces and radishes rounds in the center of the
platter. Keep
covered with plastic wrap until ready to serve. Sprinkle with
lightly with
salt just before serving
Basic Fruit Salad with Salad
Greens
Makes
50 3/4 cup servings
For
salad greens use: Bibb, Romaine, Green Leaf lettuces or spinach
leaves
For fruits choose
seasonal: strawberries,
apples, pineapple, kiwi, raspberries, peaches
For garnish:
cheese and nuts of choice
Dressing: 32-64
ounces - homemade or purchased
10 pounds salad
greens, washed and trimmed
4 pounds mixed fruits
1 pound garnish
Toss greens with small amount of dressing. Scatter fruits on
top.
Sprinkle on garnishes. Serve dressing on the side with salt
and pepper
Salad
Dressing, Vinaigrettes
Basic
Vinaigrette
Makes
1 1/2 qts.
 2
cups red or white wine vinegar
3/4 cup water
1/4 cup granulated sugar
2 tablespoons fresh minced garlic
1/4 cup salt, or to taste
2½ cups salad oil or extra
virgin olive oil OR half
salad oil and half olive oil
Generous handful of fresh basil leaves, chopped
Combine vinegar, water, sugar, garlic and salt in a large bowl with a
whisk. Add the oils very gradually while mixing.
Store in the refrigerator
and stir before serving
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