Salad Bar Recipe

Wash and prep greens

Rinse mixed salad greens and chopped iceberg lettuce thoroughly in cold water. Spin or pat dry with paper towels until mostly dry. Tear any large leaves into bite-sized pieces. Place greens in a large serving bowl or on a chilled salad bar tray.

Prepare vegetables

Wash all vegetables. Halve cherry tomatoes, slice cucumber into 1/4" rounds, thinly slice red bell pepper and red onion, thinly slice radishes, and shred carrots if not pre-shredded. If using avocado, dice and toss with a small squeeze of lemon to prevent browning. Arrange each vegetable in its own small bowl or section on the salad bar for easy access.

Prepare corn

If using canned corn, drain and rinse. If using fresh, cook briefly in boiling water for 2–3 minutes, drain, cool, and add to the tray.

Cook and slice chicken (if using)

Season chicken breasts with salt and pepper. Cook in a skillet over medium heat with 1 tablespoon olive oil for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. Alternatively, grill or roast as preferred. Arrange sliced chicken in a bowl. For a vegetarian option, place rinsed chickpeas in a separate bowl.

Add cheeses

Place crumbled feta and shredded cheddar or Parmesan into small bowls for guests to sprinkle on their salads.

Toast and prepare nuts

Toast walnuts or almonds in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and lightly browned. Cool and roughly chop. Place nuts, croutons, seeds, and dried fruit in small bowls on the salad bar.

Make vinaigrette

In a jar or small bowl, combine red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake to combine. Slowly stream in olive oil while whisking until emulsified. Taste and adjust seasoning (add more honey for sweetness, more vinegar or lemon for acidity, or salt/pepper to taste).

Offer dressing options

If desired, split the dressing into separate containers and add optional dressings (e.g., ranch, Caesar) for variety on the salad bar. Label each dressing.

Place bowls and trays on the salad bar in an organized layout: greens first, then vegetable bowls, proteins/cheeses, crunch/extras, and dressings last. Provide tongs or spoons for each item and small serving bowls or plates for guests. Provide utensils, napkins, and salad servers.

Advise guests to start with a base of greens, then add vegetables, proteins, cheese, and crunchy toppings. Drizzle dressing just before eating (about 1–2 tablespoons per serving) to keep greens crisp.