READY IN: 25mins

INGREDIENTS

  • Base
  • 10ounces chopped romaine lettuce
  • 10ounces spring mixed salad greens
  • 10ouncesbaby spinach leaves
  • Protein
  • 8ouncescooked chicken breasts, sliced
  • 8ounces cooked tofu
  • 8ounces chopped ham
  • 8slices crispy bacon, chopped
  • 6hard-boiled eggs, sliced
  • Vegetable Toppings
  • 2mediumavocados, sliced
  • 2mediumcarrots, grated
  • 1cupfrozen peas, thawed
  • 1mediumcucumber, sliced
  • 1cupfrozen corn, thawed
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1pintcherry tomatoes, halved
  • 1smallred onion, thinly sliced
  • Cheese Toppings
  • 4ouncesfeta cheese, crumbled
  • 4ouncesparmesan cheese, shredded
  • 4ouncescheddar cheese, shredded
  • Final Toppings
  • 8ouncescroutons
  • 12 cupsunflower seeds
  • 12 cupdried cranberries
  • Dijon Vinaigrette
  • 12 cupred wine vinegar
  • 12 cupolive oil
  • 1tablespoonDijon mustard
  • 2garlic cloves, grated
  • 1teaspoonsalt
  • 12 teaspoonblack pepper
  • 12 teaspoondried Italian seasoning
  • Creamy Dijon Dressing
  • 13 cupmayonnaise
  • 2tablespoonswhite wine vinegar
  • 1tablespoonDijon mustard
  • 1tablespoonfresh lemon juice
  • 1tablespoonfresh chives, chopped
  • 1teaspoonsalt
  • 12 teaspoonblack pepper
  • NUTRITION INFO

    Serving Size: 1 (561) g

    Servings Per Recipe:6

    Calories: 1161.6

    Calories from Fat 636 g 55 %

    Total Fat 70.7 g 108 %

    Saturated Fat 20.5 g 102 %

    Cholesterol 299.6 mg 99 %

    Sodium 2772.1 mg 115 %

    Total Carbohydrate74.9 g 24 %

    Dietary Fiber 16.4 g 65 %

    Sugars 8.6 g 34 %

    Protein 61.5 g 123 %

    DIRECTIONS

  • 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!
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