Large Salad Recipe
Serves up to 12. All catering size salads are served with an option to add protein and extra dressing on the side.
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Ingredients
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Salad Base
Optional Protein Add-ons
Dressing
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and dry the romaine lettuce and spinach. Chop the romaine and spinach into bite-sized pieces.
- 2
Chop the Vegetables
Slice the cucumber, halving it lengthwise and then cutting into half-moons. Halve the cherry tomatoes, dice the red bell pepper, grate or julienne the carrots, and thinly slice the red onion.
- 3
Combine the Salad Base
In a large mixing bowl, combine the chopped romaine, spinach, cucumber, cherry tomatoes, red bell pepper, carrots, and red onion. Toss lightly to mix.
Protein Add-ons
- 4
Add Protein (Optional)
If using grilled chicken, slice it into strips and add it on top of the salad. For chickpeas, rinse and drain them before adding. Sprinkle feta cheese over the salad if desired.
Dressing Preparation
- 5
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 6
Serve the Salad
Pour the dressing over the salad just before serving or serve on the side for guests to add as desired.
