Full Pan Recipe

Prepare greens

Wash and thoroughly drain all lettuces and greens. Chop romaine into 1-inch pieces, shred iceberg, and combine romaine, mixed baby greens and shredded iceberg in a large catering pan (full-size steam table pan). Add sliced red cabbage evenly across the pan.

Toss lightly in the pan with 1/4 cup olive oil, 2 teaspoons kosher salt and 2 teaspoons black pepper to lightly coat and season the greens. Keep chill in refrigerator until assembling the rest of the components.

Prepare vegetables: halve cherry tomatoes; peel, seed and dice cucumbers; shred carrots; thinly slice red onion and radishes; dice bell peppers. Pat any wet vegetables (cucumber, tomatoes) with paper towels to remove excess moisture so the salad does not become soggy.

Evenly distribute the prepared vegetables across the top of the greens in rows or mixed, depending on desired presentation, leaving space for proteins and extras.

If using grilled chicken: season breasts with 1 teaspoon salt and 1 teaspoon pepper, grill or sear until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice or slice and toss with 2 tablespoons olive oil to keep moist. Cool before adding to the salad to avoid wilting greens.

Scatter crumbled feta, shredded cheddar, bacon bits, toasted sunflower seeds and dried cranberries evenly across the pan, in sections or mixed, following your presentation plan.

Add croutons in a separate container or scatter lightly on top just before service (to prevent them from getting soggy if the salad will sit for long).

Sprinkle chopped parsley and chiffonade basil over the salad for color. Place lemon wedges on the rim of the pan or in a small tray beside the pan for guests to squeeze if desired.

Chill dressings until service. Offer balsamic vinaigrette and creamy ranch in separate pour bottles or containers. Label both dressings clearly. Recommend 2–3 ounces (60–90 ml) per person; this quantity (2 liters each) allows for roughly 200 ml per 10 guests, plenty for a full pan serving ~20 people.

Just before service, taste greens and vegetables for seasoning; adjust with remaining 2 teaspoons salt and 2 teaspoons pepper if necessary. Drizzle a small amount of olive oil over the pan (optional) to refresh gloss.

If transport is required, cover pan tightly with plastic wrap and refrigerate. Keep dressings chilled and croutons separate. At service site, uncover, distribute croutons and lemon wedges, and provide serving utensils and dressing bottles. Advise guests to toss individual portions with dressing to maintain freshness for the remainder of the pan.