Buffet Style Salads Recipe
Large (serves 8) $70 | Extra large (serves 16) $140
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Ingredients
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Base Salads
Toppings
Dressings
Method
Preparing the Base Salads
- 1
Wash and Chop Greens
Thoroughly wash the Romaine lettuce, spinach, and arugula under cold water. Drain and chop the Romaine into bite-sized pieces. Place in a large salad bowl.
- 2
Prepare Vegetables
Halve the cherry tomatoes, peel and slice the cucumber into half-moons, and thinly slice the red onion. Add all the vegetables to the salad bowl with the greens.
Adding Toppings
- 3
Incorporate Toppings
Add the feta cheese, sliced almonds, dried cranberries, and chickpeas to the salad bowl. Dice the avocado and gently fold into the salad mixture.
Making the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to combine.
