Setting Up a Beautiful & Delicious Salad Bar

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!
  • Celery-chopped
  • 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
  • Croutons


  • Sturdy plates-medium size
  • Forks, knives and spoons-sturdy plastic
  • Napkins

The Set-up

  • 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.

Author: kathy

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