Cap's Creation Party Tray Recipe
Garden salad with mixed greens and your choice of toppings. Serves 6-8.
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Ingredients
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Base greens and vegetables
Toppings and cheeses
Lemon-Herb vinaigrette
Method
Catering
- 1
Rinse 12 cups of mixed greens and dry them thoroughly using a salad spinner or pat dry with towels. Transfer to a large catering salad bowl.
- 2
Add 2 cups cherry tomatoes (halved), 2 cups cucumber slices, 1 cup shredded carrots, 0.5 cup red onion, 1 cup bell pepper slices, and 1 cup radish slices. Gently toss to combine with the greens.
- 3
- 4
Prepare the lemon-herb vinaigrette: In a medium bowl, whisk together 0.75 cup olive oil, 0.33 cup lemon juice, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, 0.5 tsp black pepper, and 1 minced garlic clove until emulsified. Taste and adjust salt and pepper as needed.
- 5
Place greens as the base on a large serving tray. Position the dressing pitcher on the side and arrange the topping bowls around the greens. Label each bowl for easy self-service.
- 6
If prepping ahead, refrigerate greens and toppings separately; keep dressing chilled in a pitcher until service.
- 7
Before serving, invite guests to toss greens with their preferred toppings and drizzle with dressing to taste. Offer tongs, spoons, and utensils for self-service.
- 8
Store any leftovers in shallow containers in the refrigerator. For best quality, consume within 1 day; keep croutons crisp by storing separately if possible.