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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
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.
Serve at least 3 different dressings as well as oil and vinegar for those with simpler taste.
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