Tossed salad is an excellent side dish to serve a large crowd of people.
These salad recipes work well on large or small brunch or lunch buffets.
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 whatever 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
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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