Salad Bar: Tossed Salad for 25-50

Make a your own tossed salad bar.  Easy way to prepare salad for a large crowd

Helpful Hints
Set-up the salad bar on the end of the serving table.  Put the salad greens into a large bowl or two large bowls and put the other salad items into smaller, individual bowls.  

If serving outdoors and if possible, place all salad greens and other items in bowls of ice or only put out a small amount at a time

Add diced ham, cheeses, beans and hardboiled eggs if you wish, approximately 3 cups per ingredient

To avoid watery cucumbers, cut in half lengthwise.  With the tip of a spoon, scrap out the middle row of seeds. Slice as desired

Use your favorite bottled dressings.  You will need about 32 ounces in all 

Make Ahead
The carrots and sweet peppers can be sliced the day before and stored covered in the refrigerator 

time and energy saver: Get some or all of the ingredients from the supermarket salad bar deli; purchase bags of lettuce, such as spring mix and variety salad greens 

Makes about 1 cup of salad greens per serving and about 1/2 cup of vegetables per serving, when using ingredients as directed

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

Put greens into a large bowl with other items in smaller bowls.  Let guests help themselves

Also view these Delicious quantity salad recipes
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Basic Shrimp Salad

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