Tips for a Successful Salad Bar
Food staples for a delicious and colorful salad bar
- Salad greens
- Baby spinach
- Green peas-thawed
- Red pepper-thin slices
- Green pepper-thin slices
- Broccoli- it’s easiest to buy it pre-cut in bite size pieces
- Sliced Carrots-buy the pre-sliced ones, they are so much easier!
- Cherry or grape tomatoes
- Radishes-thinly sliced
- Hard-boiled eggs-cut into quarters
- Artichokes-canned & quartered
- Bacon-buying it already cooked and packaged makes it super easy
- Red onion-thin slices
- Cottage cheese
- Shredded cheddar cheese
- Salad Dressings; ranch, Italian, balsamic vinaigrette & poppy seed
- Sturdy plates-medium size
- Forks, knives and spoons-sturdy plastic
- Small, medium and large bowls; I like glass and white bowls
- Use the small bowls for radishes, red onion, bacon and other small ingredients.
- Use the medium bowls for larger bulkier ingredients; broccoli, peppers, celery, grape tomatoes etc..
- The largest bowls are for the spinach and greens
- Tongs-small for veggies and croutons and large for greens & spinach, spoons for bacon, eggs, cottage cheese.
- Shoe boxes or other boxes of various sizes to create a pyramid or multi-tiered effect
- Table cloth to cover the boxes
- I also like to place the glass bowls in one row and the white bowls in another row.
The Prep-The night before
- Slice or chop the veggies and eggs and put each one in a re-sealable bag or if you have small and medium glass bowls with lids- all the better!
- Hard boil the eggs, let them cool, peel them and cut them and put them in a bowl or re-sealable bag.
- Double bag the red onions after slicing them-they will smell up the entire room!
The Day of-so super easy at this point
- Set up the salad bar area using the boxes and cover with the table cloth making the center the highest/largest for the greens and spinach.
- Arrange the bowls according to color and fill with the ingredients.
- Place the serving utensils, plates, bowls and napkins in a decorative manner.