Buffet Vegetable Salad Recipes

OVERNIGHT BUFFET SALAD

Steps:

• Wash spinach and lettuce and spin dry.
• Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
• In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
• In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
• Spread prepared dressing over entire top of salad, making sure the edges are covered.
• Cover with plastic wrap and refrigerate overnight.
• Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

FRUIT AND BROCCOLI BUFFET SALAD

Steps:

• Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
• Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
• Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
• Sprinkle chopped pecans over salad.

BROCCOLI BUFFET SALAD

Steps:

• In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
• In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.