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Summertime Salad Bar

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   * See note below.
   Strip roast beef or cubes of ham, chicken, turkey or cold cuts
   Shrimp crab meat, tuna or salmon
   Swiss cheese Shredded or cubedor Cheddar cheese or cottage
   Garbanzo beans or kidney beans
   Peas Thawed
   Cherry tomatoes
   Cucumber Sliced
   Carrot Shredded
   Broccoli Blanched or cauliflower flowerettes
   Mushrooms Sliced
   Avocado Cubed
   Onion ring
   Alfalfa sprouts or bean sprouts
   Fresh artichoke hearts
   Pickles, olives, marinated vegetables
   Assorted fruit
   * Part two.
   Salted sunflower kernels
   Sesame seeds Toasted
   Crouton Toasted
   Bacon bits
   Raisins


* A serve-yourself salad bar is a great way to entertain during the summer months when vegetables and fruits are at their peak. Guests can select their favorite things while you have free time to mingle and visit since all the preparation takes place before anyone arrives. To set up a salad buffet, start with a large bowl of torn, crisp salad greens. Allow up to 2 1/2 cups per person. Use any type of lettuce or a combination, spinach or endive. Add to this a variety of other salad ingredients on platters or in bowls. For a hearty salad bar, provide 3 to 4 ounces of meat, poultry, seafood, cheese or eggs per person. Sliced French bread, rolls, breadsticks or crackers are a nice addition. Some of the items you might want to consider are: Serve at least 3 different dressings as well as oil and vinegar for those with simpler taste.

For toppings, choose any of the following:
*Potluck Salad Bar: For a casual get-together or meeting, consider organizing a potluck salad bar. You provide the bowl of greens and perhaps the dressings. Ask each of the other guests to bring a different salad item. Mixed salads such as potato salad, cole slaw, pasta salad, ambrosia and gelatin salads enhance a salad buffet and would be a welcome addition.



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