Catering Salad Recipe

Prepare greens

Rinse the mixed salad greens in cold water and spin dry in a salad spinner until well drained. Transfer to a large catering bowl or insulated container and gently fluff to break up any clumps.

Prepare cucumbers

Wash the cucumbers. Trim the ends and, if desired, peel half of each cucumber for a mixed peel look. Slice cucumbers into 1/4-inch rounds (or half-moons if preferred). Scatter evenly over the greens.

Prepare tomatoes

Wash tomatoes. Quarter the roma tomatoes or cut larger tomatoes into bite-sized wedges. Remove excess seeds if very juicy. Distribute evenly across the greens and cucumbers.

Add cheese

Sprinkle the shredded cheddar cheese evenly over the salad. For catering presentation, mound the cheese slightly in the center or spread uniformly depending on container shape.

Add croutons and cranberries

Scatter the croutons and dried cranberries over the salad. If transporting, pack croutons and cranberries separately in small sealed containers to keep croutons crisp and cranberries from becoming sticky; add them to the salad immediately before serving.

Optional garnishes

If using, scatter the thinly sliced red onion and chopped parsley over the salad for color and flavor. Keep onions separate if guests may prefer to opt out.

Provide dressing choices

Portion the chosen dressings into separate airtight pour bottles or individual cups. For a 10-person side salad, provide approximately 2 cups of each dressing option (about 3 oz / 90 ml per person if offering all three). Label each dressing (Ranch, 1000 Island, Fat Free Italian).

Transport and service notes

If transporting the salad, keep greens chilled (refrigerated or on ice packs). Keep dressings chilled separately. If croutons are packed separately, add them just before serving. At the venue, give guests the choice of dressing and toss individual portions or let guests dress their own.