Mini Salad Bar For Picky In Laws Recipes

MINI SALAD BAR FOR PICKY IN-LAWS

Steps:

• Wash, trim, and chop or tear all greens. Put the iceberg in one bowl, the mesclun in another bowl, the spinach in another, and the romaine in another.
• Clean and slice the cucumbers. We don't peel garden cucumbers, only store cucumbers. You can if you prefer. Arrange in a shallow dish.
• Wash tomatoes. If full-size, slice them into thick rounds and arrange in a shallow dish. If cherry tomatoes, take stems off and put into a bowl.
• Put the remaining items into more small bowls.
• Provide a selection of dressings, homemade or store-bought. I suggest several variations from Recipe #213989.
• Note -- if there is something you know EVERYONE likes increase the quantity as needed.
• A bunch of attractive, coordinating bowls are very nice if you have them, but if your in-laws are as informal and loving as mine are the cereal bowls will do just fine. :D.

CHOPPED SALAD BOARD

Steps:

• On a large cutting board or platter, arrange the hard-boiled eggs, tomatoes, bell peppers, lemons and Cheddar. Cut or tear the bacon into bite-size pieces and add it to the board. Sprinkle over the chopped parsley and serve alongside your favorite dressing.

SEVEN-LAYER SALAD BARS

Steps:

• Heat oven to 375°F. Cook peas per package directions; cool completely. Place in refrigerator to chill until ready to use.
• Meanwhile, unroll dough sheets; place in ungreased 15x10x1-inch pan. Press edges together to seal dough and form crust. Bake about 12 minutes or until golden brown. Cool completely.
• Spoon mayonnaise into medium resealable food-storage plastic bag; cut small tip off end of bag. Squeeze all but about 2 tablespoons mayonnaise over top of pizza crust; spread evenly.
• Top with romaine, chopped bacon, diced cucumber and onion, chilled peas and cheese. Squeeze remaining mayonnaise over top of cheese.
• Cut into 5 rows by 4 rows; serve immediately.

ULTIMATE SALAD BAR

Steps:

• Use this more as a guide for creating the ultimate salad bar at home. You don't have to follow this completely as written.
• First the base. I like to have three different lettuces to choose from. In three separate large bowls, place the chopped romaine, spring lettuce mix and baby spinach and set aside.
• Next up is the protein. Use help from the store for this. Go to the deli counter and get roasted chicken and just slice or shred at home. Cooked ham that you dice up can be a quick fix as well! If you want to cook the tofu yourself, drain extra-firm tofu very well and pat dry. Then cube up and sauté in a pan with a bit of olive oil, salt and pepper. Cook the bacon strips in the oven on a baking sheet for a quick and easy no-mess way of cooking. Lastly, hard boil some eggs for a quick protein rich alternative to meat!
• No salad bar is complete without veggie toppings, and you'll want lots of them. In small bowls, lay out the different sliced and chopped vegetables. This can be whatever you like, have on hand or find at the grocery store in season. I used avocado, carrots, peas, cucumber, corn, tomatoes, and red onion. Canned beans like chickpeas or black beans add a nice hearty bite to salads as well.
• Now let's talk cheese. Sure we're trying to be healthy but a small amount of cheese never hurt anyone. Set out some of your favorite cheeses. I like crumbled feta for a nice salty bite, or grated parmesan. Simple shredded cheddar or cubed mozzarella would be great as well.
• Finish things off with some crunchy and/or chewy toppings. Nuts or seeds are always a good idea. Sunflower seeds, pecans, walnuts or dried fruit are all good options. Take advantage of what the store has to offer. You can't forget the croutons either. I don't think I can have a salad without croutons.
• For dressings: You can buy some or you can make one or both of these super easy dressings. For the Dijon Vinaigrette, place all of the ingredients into a mason jar and secure tightly with the lid. Then shake until fully combined. It's that simple! For the creamy Dijon dressing, whisk together the ingredients in a bowl until smooth. Transfer to serving dishes and place near the end of your salad bar.
• Then just have your guests go through and create their own salads!

MINI LAYERED SALAD

Steps:

• Line a 3-cup serving dish with lettuce. Layer with the onion, green pepper, celery, carrot and peas. In a small bowl, combine the mayonnaise and ranch dressing mix; spread over the top. Sprinkle with cheese and bacon. Cover and refrigerate until chilled.