Once you start thinking of things to add to a salad bar, your brain goes crazy! And this is just a beginning. A salad bar can be a main, side, or “instead of”. Because of the way food comes packaged (cans, bags, bunches) there will be leftovers
Ingredients:
§ LETTUCE – iceberg, romaine, red, mixed, spinach, kale, cabbage – red/green
§ TOMATOES – Roma, cherry, heirloom, sundried
§ MUSHROOMS – white, baby portobello, fancy, marinated
§ CELERY
§ RADISHS
§ PEPPER – green, red, yellow, jalapeno
§ CARROTS – fresh, pickled
§ CUCUMBERS – fresh, marinated
§ BEANS – garbanzo, kidney, pinto, green, wax, edamame
§ ONION – green, red, sweet, pickled, crispy
§ CHEESE – cheddar, jack, blue, parmesan, feta, burrata, mixed grated, grated/diced cheese of last week
§ BACON BITS
§ BEEF – diced, shredded, ground with taco seasoning
§ SEAFOOD – scallops, crab, salmon, shrimp – bay, tuna – plain old canned
§ CHICKEN – diced, shredded, seasoned, chicken sausage
§ HAM – julienne, diced
§ SALAMI
§ HARD BOILED EGGS
§ PEAS – snap, baby
§ BROCCOLI, SQUASH, ASPARAGUS, BEETS – roasted, marinated/pickled, fresh
§ CORN – roasted, plain, baby
§ ARTICHOKE HEARTS
§ FRUIT – pears, grapes, mandarin oranges, apples, avocado,
strawberries, pomegranate arils, melon
§ DRIED FRUIT – cranberries, cherries, raisins, mango, blueberries
§ CRUNCH – croutons – plain, seasoned, tortilla strips, crispy noodles, water chestnuts, jicama
§ NUTS – pine, pecans, almond slivers, peanuts, candied, roasted
§ SEEDS – pepitas, sunflower, sesame
§ OLIVES – green, black, sliced, marinated, Greek
§ FRESH HERBS – Basil, Mint, Chives, Dill, Parsley
§ GRAINS – Couscous, Farro, Quinoa, Barley, Rice
§ OTHER – tofu, cottage cheese, seasonal (ramps, fiddlehead fern)
§ ASSORTED DRESSINGS – bottled AND/or home made. Be sure all have labels.
Directions:
- Slice, dice, cut open all the ingredients.
- Place in bowls with serving spoons, tongs.
Serves: 1 head of lettuce will serve 6-8
Note: For a large crowd double the ingredient bowls and use both sides of the table to serve.
