Salad Bar Savvy

 

Do you love salad?  Do you like to pour salad dressing on the salad before serving it?  Do you also like soggy left-over salad the next day?  We have a big family and we entertain a lot.  Hardly anyone likes exactly the same thing on their salads. (My husband does not like salad dressing of any kind on his salad)!   Creating  a salad bar when we serve dinner  has been the answer!

Prepare a large bowl of crisp salad greens (see my Crisp It! post).  Have lots of choices to be added to the greens but all in separate containers.  When the meal is over, put the containers in the refrigerator ready to be used again or recycled in other ways.  Here’s why I like this:

  1. No soggy left-over salad.

  2. Extra chopped egg can be used for egg salad sandwiches the next day.

  3. Extra chopped celery can be added to tuna or to another recipe (and it’s already chopped)

  4. Extra chopped green onions can be added to another recipe (and they’re already sliced) 

  5. Grated cheese can be used in Tacos for the next evening’s dinner (and it’s already grated).

  6. Sliced cucumbers don’t get slimy (especially if you store them in ice water).

  7. Left over kidney beans can be added to a batch of chili.

  8. Etcetera, etcetera, etcetera.  You get the idea…

Here’s another tip:  Put croutons in a sandwich baggie and use a rolling-pin to make them into crumbs.  Serve them in a container with a spoon.  They will still add the same flavor to the salad, they will go further, they won’t tumble off the salad and they won’t be obnoxious to listen to when someone is eating them! 

My favorite containers are Kinetic Go Green square containers.  I got ten of these and prepared all kinds of salad add-ons for a big family gathering.  It was the best!  Everyone was eating salad!  I’ve also done food for wedding receptions and the most successful (especially over a lunch or dinner hour) was a huge salad bar.   Rolls and butter were served as well and wedding cake was served as dessert.  What I noticed when we cleaned up was that people ate what they took and we weren’t scraping food into the garbage!  So here’s a list of some ideas for salad bars:

  • Crisp salad greens

  • Chopped egg

  • Raisins

  • Chopped celery

  • Sliced or shoestring beets

  • Sliced mushrooms

  • Croutons

  • Bread & Butter pickles

  • Sliced or whole olives

  • Kidney Beans

  • Gorbonzo Beans

  • Sunflower Seeds

  • Candied Walnuts

  • Candied Pecans

  • Tomatoes (sliced or chopped)

  • Green onions (sliced)

  • Radishes (sliced)

  • Bacon (crumbled)

Salad Dressings:

  • Thousand Island Salad Dressing

  • Blue Cheese Salad Dressing

  • Ranch Salad Dressing

  • French Salad Dressing

  • Italian Salad Dressing

Etcetera, etcetera, etcetera.

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Posted in Food Preparation

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