Salad bars are always so much fun in restaurants and salads are the perfect summer meal. We are in the warm part of the summer and all to soon we won’t have the fresh produce available as readily.
Why not plan a Salad Bar Supper one evening? It isn’t as hard as it seems and everyone can pitch in with prep.
First consider your family’s likes and also see what they might be willing to try. There is life beyond iceberg lettuce and I bet they might just enjoy it.
Our Salad Bar suppers usually included the following choices:
- Lettuce mix – romaine and spring leaf
- Fresh spinach
- Quartered Roma tomatoes or baby tomatoes (Grape or halved Cherry)
- Shredded carrots
- Sliced cucumbers
- Sliced radishes
- Pickled beets
- Cubed tofu
- Black and green olives
- Red, Green, Orange, and Yellow pepper strips
- Cubed turkey and Ham, maybe some salami
- Diced hard boiled egg
- Shredded cheeses – Cheddar and Mozzarella are usually the favorites
- Three Bean salad (purchased at the deli or from the can if you don’t have time)
- Plain or marinated artichoke hearts
- Sliced red onion and diced green onions
- Assortment of favorite family dressings
- Cottage cheese
- Fresh fruit (or canned if that is what is available – drain well)
- Pasta salads (either leftover or from the deli)
- A selection of bread or rolls to accompany the salad.
It might seem like a lot, but you don’t need huge bowls of anything, except the lettuce. It doesn’t require any more time than doing the prep for a dinner salad.
Just like the restaurant salad bar, everyone serves themselves. Sit around the table, relax and enjoy. It is a nice change for a hot summer evening’s dinner.
Article Source by Judy Ferril
