Simple Salad Bar Recipe

Prepare marinade

In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk until blended.

Marinate chicken

Place the chicken breasts between plastic wrap and gently pound to even thickness (about 1/2 inch). Put chicken in a zip-top bag or shallow dish, pour marinade over, seal/cover, and refrigerate for at least 20 minutes and up to 2 hours.

Grill

Heat grill or grill pan to medium-high. Brush grates or pan with 1 tsp olive oil. Remove chicken from marinade, letting excess drip off. Grill 4-6 minutes per side (internal temp 165°F / 74°C) depending on thickness. Transfer to a cutting board and rest 5 minutes before slicing thinly for salads.

Prepare shrimp marinade

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, smoked paprika, minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Whisk to combine.

Marinate shrimp

Toss shrimp with marinade and refrigerate 15-30 minutes. Do not marinate longer than 30 minutes or texture can degrade.

Grill or sauté

Preheat grill or skillet to medium-high. Grill shrimp 2 minutes per side or sauté in a hot skillet 1-2 minutes per side until opaque and curled. Remove from heat and keep warm. Serve on top of salads.

Assemble salad base

In a large bowl combine chopped romaine (4 cups) and baby spinach (2 cups). Add halved cherry tomatoes (1 cup), diced cucumber (1 cup), diced red bell pepper (1/2 cup) and thinly sliced red onion (1/4 cup). Toss gently to combine.

Finish and serve

Top the mixed greens with crumbled feta (1/2 cup) and toasted sunflower seeds (1/4 cup). Drizzle with 1/2 cup vinaigrette just before serving or serve dressing on the side. Top with sliced grilled chicken or grilled shrimp as desired.

Combine fruit

In a medium bowl gently combine quartered strawberries (1 cup), halved grapes (1 cup), diced pineapple (1 cup) and blueberries (1/2 cup).

Optional finish

If desired, toss with 1 tsp honey and 1 tsp lime juice and sprinkle with chopped mint (1 tbs). Chill briefly before serving.

Combine ingredients

In a bowl mix cooked and cooled pasta (2 cups) with halved cherry tomatoes (1/2 cup), sliced black olives (1/4 cup), mozzarella (1/2 cup) and chopped basil (2 tbs).

Dress and chill

Pour 1/2 cup Italian dressing over the pasta and toss to coat. Refrigerate at least 20 minutes to let flavors meld. Serve chilled or at room temperature.

If using a fresh-baked or store-bought baguette, warm it in a 350°F (175°C) oven for 5-8 minutes to refresh the crust. Slice and serve with softened butter.

Plate cookies or brownies (6 pieces) on a small tray or serve family style. If brownies are slightly warm, allow to cool a few minutes before cutting.