Best Mini Salad Bar For Picky In Laws Recipes

ULTIMATE SALAD BAR

Steps:

• Use this more as a guide for creating the ultimate salad bar at home. You don't have to follow this completely as written.
• First the base. I like to have three different lettuces to choose from. In three separate large bowls, place the chopped romaine, spring lettuce mix and baby spinach and set aside.
• Next up is the protein. Use help from the store for this. Go to the deli counter and get roasted chicken and just slice or shred at home. Cooked ham that you dice up can be a quick fix as well! If you want to cook the tofu yourself, drain extra-firm tofu very well and pat dry. Then cube up and sauté in a pan with a bit of olive oil, salt and pepper. Cook the bacon strips in the oven on a baking sheet for a quick and easy no-mess way of cooking. Lastly, hard boil some eggs for a quick protein rich alternative to meat!
• No salad bar is complete without veggie toppings, and you'll want lots of them. In small bowls, lay out the different sliced and chopped vegetables. This can be whatever you like, have on hand or find at the grocery store in season. I used avocado, carrots, peas, cucumber, corn, tomatoes, and red onion. Canned beans like chickpeas or black beans add a nice hearty bite to salads as well.
• Now let's talk cheese. Sure we're trying to be healthy but a small amount of cheese never hurt anyone. Set out some of your favorite cheeses. I like crumbled feta for a nice salty bite, or grated parmesan. Simple shredded cheddar or cubed mozzarella would be great as well.
• Finish things off with some crunchy and/or chewy toppings. Nuts or seeds are always a good idea. Sunflower seeds, pecans, walnuts or dried fruit are all good options. Take advantage of what the store has to offer. You can't forget the croutons either. I don't think I can have a salad without croutons.
• For dressings: You can buy some or you can make one or both of these super easy dressings. For the Dijon Vinaigrette, place all of the ingredients into a mason jar and secure tightly with the lid. Then shake until fully combined. It's that simple! For the creamy Dijon dressing, whisk together the ingredients in a bowl until smooth. Transfer to serving dishes and place near the end of your salad bar.
• Then just have your guests go through and create their own salads!

THAI-VIETNAMESE SALAD BAR

Steps:

• Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
• Heat a grill pan over medium high heat.
• Combine soy and oil in a shallow dish.
• Add chicken and turn to coat.
• Season chicken with salt and pepper.
• Drizzle fish with oil and season with salt and pepper.
• Grill chicken 3 minutes on each side.
• Cut chicken into strips on an angle and place onto a serving plate.
• Grill fish 4 to 5 minutes on each side, until opaque.
• Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
• Combine all ingredients, except oil, for peanut dressing in a blender.
• Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
• Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
• For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
• Slowly pour in vegetable oil while continuing to whisk.
• When the oil is thoroughly mixed, transfer dressing to a small dish to serve.

TACO SALAD BAR

Steps:

• In a large skillet, over medium heat add the canola oil and saute the meat.
• Mix the 8 dried spices together.
• Add the 8 spice mixture along with salt and pepper, stir in the water and simmer until all is well incorporated.
• Once your meat is browned remove from the heat and place in an attractive serving dish, or you can serve from the skillet.
• In separate serving bowls, have lined up:.
• chips, lettuce, tomatoes, jalapenos, cheese, cilantro, and the dressing of your choice or Recipe #351413.