Chef Salad & Soup Recipe
Build your own salad with a wide variety of toppings. Add a bowl of homemade soup. *over 50 people - choose 2/soups. Homemade Dinner Rolls and Butter, Brownies/Cookies and unlimited tea and coffee.
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Ingredients
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Salad Base
Vegetable Toppings
Protein Toppings
Cheese Toppings
Salad Dressings
Soup Options
Dinner Rolls
Desserts
Beverages
Method
Salad Preparation
- 1
Prepare Salad Base
In a large bowl, combine romaine lettuce, spinach, and mixed greens. Toss them together to create a well-mixed salad base.
- 2
Add Vegetable Toppings
Chop cherry tomatoes in half, dice the cucumber, julienne the carrots, thinly slice the red onion, and chop the bell peppers. Add all these vegetables to the salad base.
- 3
Add Protein Toppings
Slice the grilled chicken breasts. Peel and quarter the hard-boiled eggs. Add bacon bits and chickpeas into the salad mixture.
- 4
Add Cheese Toppings
Sprinkle feta cheese, cheddar cheese, and parmesan cheese over the salad.
- 5
Dress the Salad
Serve the salad with ranch dressing, balsamic vinaigrette, and olive oil & vinegar on the side, allowing guests to choose their preferred dressing.
Soup Preparation
- 6
Prepare Soups
Heat the tomato soup and chicken noodle soup in separate pots until they reach a simmering point. Stir occasionally to prevent sticking.
Dinner Rolls
- 7
Serve Dinner Rolls
Warm the dinner rolls in the oven for about 10 minutes at 350°F (175°C) before serving. Ensure butter is softened for easy spreading.
Desserts
- 8
Prepare Desserts
Arrange brownies and cookies on a dessert table for guests to help themselves.
Beverages
- 9
Prepare Beverages
Brew fresh tea and coffee, and serve in large dispensers for self-service.