Who doesn’t want to sit down to a fresh, colorful and crispy salad topped with your favorite dressing? The simplicity, the beauty, the different textures all combine to make this lunch time treat such a pleasing and healthy option.
Recently we served this for a retreat, and it received such rave reviews that we thought we’d share our salad bar ideas with you. We haven’t included amounts, because you can make as little or as much as you want. As a guide, people would probably want to plan on 1 Tbsp. of toppings per person. It’s also the perfect “to go” meal – just prep all the toppings, throw them in zip-lock bags or containers and then dish up before serving.
We hope you enjoy some of these ideas as much as we do.
Salad Bar Suggestions:
Lettuce – a blend of iceberg, romaine, bibb and red leaf is nice
diced turkey or chicken
hard boiled eggs
cheese – Havarti, swiss, cheddar – all recommended
tomatoes, wedged or grape or cherry tomatoes
roasted beets, julienned
broccoli and/or cauliflower flowerets
sliced red onion
diced cooked bacon
sunflower seeds, roasted and salted
toasted nuts – such as walnuts or pecans
An Assortment of Homemade Dressings – click on the link for the recipes
Homemade Bleu Cheese Dressing
Green Goddess Salad Dressing
English Garden Salad Dressing
SERVINGSHowever much you want
CHANGE SERVING SIZEHowever much you want
PREP TIME1 hour (or less)
- Homemade Bleu Cheese Dressing
- 4 ounces blue cheese crumbled
- 1/2 teaspoon sea salt
- black pepper a few turns, freshly gound
- 1 tablespoon chives finely chopped
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tablespoon fresh lemon juice
- a few drops red wine vinegar
- Green Goddess Salad Dressing
- 1 cup Hellman's Mayonnaise
- 1 cup scallion(s) chopped, white and green parts (6 to 7 scallions)
- 1 cup fresh basil chopped
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 teaspoons garlic chopped, 2 cloves
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup sour cream
- English Garden Salad Dressing
- ¼ cup scallion(s) chopped
- 1 ¼ cups parsley chopped
- 1 ¼ cups red wine vinegar
- 1 ¼ cups olive oil
- 1 ¼ cups canola oil
- ¼ cup Dijon mustard + 1 tablespoon
- 2 ½ tablespoons salt
- 1 ¼ teaspoon black pepper
- Balsamic Vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 shallot(s) minced
- 1 clove garlic minced
- salt and ground black pepper to taste
- Makes 1 cup (250ml), about four servings If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
- In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
- Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
- Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk. *Recipe adapted from David Lebovitz
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
- Add the sour cream and process just until blended. Refrigerate the dressing until ready to serve.
- Combine all but the oils in a bowl and whisk. Slowly whisk in the oils to combine.
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid.
- Replace lid on the jar and shake vigorously until thoroughly combined.