Please A Crowd Salad Recipes

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PLEASE-A-CROWD SALAD



Please-a-Crowd Salad image

Juicy roasted tomatoes make this spinach-endive salad from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook perfect dinner-party fare.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 12

1 (10-ounce) bag baby spinach or arugula, torn into bite-size pieces
3 Belgian endives, thickly sliced crosswise
6 ounces blue cheese, preferably Gorgonzola
1/2 shallot, finely chopped
1 tablespoon Dijon mustard
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/3 cup olive oil
4 cups red or yellow cherry tomatoes
Olive oil, for drizzling
6 sprigs fresh thyme, picked
Coarse salt and freshly ground pepper

Steps:

  • Roast the tomatoes: Preheat oven to 450 degrees.
  • Spread tomatoes on a rimmed baking sheet; drizzle with olive oil and sprinkle with thyme leaves. Season with salt and pepper and toss to combine. Transfer to oven and roast until tomatoes are almost bursting, about 15 minutes. If tomatoes burst while cooking, remove from baking sheet with a slotted spoon. Remove tomatoes from oven and let cool.
  • Make the dressing: Meanwhile, in a small bowl, whisk together shallot, mustard, and lemon juice; season with salt and pepper. Slowly whisk in olive oil until emulsified. Set aside.
  • Make the salad: Place spinach, endive, and roasted tomatoes in a large serving bowl and toss to combine. Crumble cheese over salad and drizzle with reserved dressing. Gently toss and serve.

CROWD-PLEASING PEA SALAD



Crowd-Pleasing Pea Salad image

I love this tasty and easy pea salad.

Provided by HOLLY9000

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

¼ pound sharp Cheddar cheese
2 (15 ounce) cans sweet peas, drained
⅓ cup diced red onion
½ cup mayonnaise, or to taste
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

  • Grate Cheddar cheese into a bowl and refrigerate while draining peas and dicing onion to keep cheese shreds from sticking together.
  • Mix cheese, peas, onion, mayonnaise, sugar, salt, and pepper together in a bowl.
  • Cover bowl with plastic wrap and refrigerate 1 hour to overnight.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 17.4 g, Cholesterol 20.1 mg, Fat 16 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 285.6 mg, Sugar 7.8 g

LAYERED SALAD FOR A CROWD



Layered Salad for a Crowd image

This salad is a favorite of my three sons. I took it to a luncheon honoring our school district's food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. -Linda Ashley, Leesburg, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 20 servings.

Number Of Ingredients 11

1 cup mayonnaise
1/4 cup 2% milk
2 teaspoons dill weed
1/2 teaspoon seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumber, sliced
1 package (10 ounces) frozen peas, thawed
1-1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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