Tossed Salad - Serve 25-50____

Tossed salad is an excellent side dish to serve a large crowd of people. These salad recipes work well on large buffets, brunches and luncheons.  

 

tossed salad bar


 

 Set-Up a Tossed Salad Bar for a Crowd

  • 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

  • Romaine and iceberg lettuce are sturdier choices for a buffet

  • 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 2 1/2 cups per ingredient

  • There is nothing worse than wet lettuce leaves. Make sure to use a salad spinner to remove excess water which will keep the salad crisp longer
  • To avoid watery cucumbers, cut in half lengthwise. With the tip of a spoon, scrap out the middle row of seeds. Slice as desired

  • For tomatoes, cut in half lengthwise (not around the "equator"). Use the tip of a spoon to scrape out the seeds and membrane. Pat dry with paper towels if possible and slice or dice




  • Carrots and sweet peppers can be sliced the day before and placed in layers between paper towels in a covered container in the refrigerator

  • Purchase ingredients from the supermarket salad bar deli; such as bags of lettuce like spring mix and variety salad greens
colorful tossed salad



Set-Up a Tossed Salad Bar for a Crowd

This recipe easily divides into two to serve 25 or, divide by 4 to serve about 12

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

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

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

 

 

Farm Fresh Salad for 50

Use what looks fresh and appealing at your local farmers market

6 large bunches lettuce, your choice; washed, dried and torn into bite-sized pieces. About 8-10 lbs.
2 lbs carrots, scrubbed and cut into half rounds
2 lbs cucumber, peeled, seeded and cut into half rounds

3 lbs tomato, seeded and drained, diced
1 small head celery, peeled and thinly sliced
1 lb cheese, cut into small cubes. Use goat, cheddar or Colby
Sunflower seeds, pine nuts, walnut pieces. Sprinkle over salad, to taste
Fresh torn basil leaves to taste

Add the lettuce to large bowls. Divide the ingredients equally between number of salad bowls. Gently toss.

**A squeeze of lemon juice over the salad will give it a fresh brightness

 

 

Olive Oil and Lemon Juice Dressing for 25

olive oil drawing

1 1/2 cups extra-virgin olive oil
1 cup lemon juice
2 garlic cloves, finely minced
11/2 teaspoons salt

Place all the ingredients in a large jar with a tight-fitting lid. Shake well. Refrigerate if not using right away


Red Wine Vinaigrette for 50
White wine vinegar or apple cider vinegar can be substituted

3 cups light-olive oil or vegetable oil
1 cup sugar
1 1/2 cups red wine vinegar
5 garlic cloves, minced
2 teaspoons salt

Place all the ingredients in two large jars with tight-fitting lids. Shake well. Can be made up to 2 days in advance. Keep refrigerated




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