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Salad Bar Setup

By The Canadian Living Test Kitchen

The great thing about a salad bar is the choice your guests will have, so offer a variety of toppings that appeal to both adults and children. Here's enough to feed eight to 10 people.

Servings:

Ingredients:

12 to 16 cups (3 to 4 L) mixed salad greens, romaine lettuce or baby spinach (or a combination)
8 cups (2 L) finely shredded red cabbage (about half a cabbage)
1 each sweet red, yellow and/or orange sweet pepper, diced
2 cups (500 mL) each shredded carrot; sliced English_cucumber; drained rinsed chickpeas; and cubed feta, gouda or bocconcini cheese
2 cups (500 mL) grape or cherry_tomatoes
1 cup (250 mL) each thinly sliced green or red onions; thinly sliced radishes; and black oil-brined olives
1/2 cup (125 mL) seeds or nuts (such as sunflower or pumpkin seeds, pecans or walnuts)
1 cup (250 mL) each of two salad dressings such as Creamy dill ranch_dressing and Balsamic Vinaigrette

Preparation:

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