DIY Salad Bar Board for a Crowd | Easy Entertaining Meal
I recently made this salad board for one of our Christmas parties and I’m kind of kicking myself that I hadn’t thought of this sooner! It really is such an easy way to entertain for a crowd and feed a lot of people without a lot of prep! It also works especially well if you have guests with certain food allergies, sensitivities, or preferences because everyone can make their own salad with the ingredients they want. This can also be customized a million different ways with all kinds of different ingredients! Mine leans more towards an Italian salad with the ingredients but there are so many different possibilities for this! I’ve listed everything you need to put this together as well as instructions for laying it out below! I’ve also linked up my favorite giant tray that I use for a lot of my boards too.
xoxo
Emily
feeds about 10-12 people
20-30 ounces of fresh spring mix or salad greens of your choice
2-3 salad dressings of your choice (I did an Italian and Ranch!)
6-8 oz grated Parmesan cheese
6-8 oz crumbled Feta cheese
6-8 ounces shredded Romano cheese
3-4 ounces pine nuts
3-4 ounces capers
10 oz grape or cherry tomatoes
5-6 oz chopped red onion
8 oz fresh marinated mozzarella (I used one with spices and olive oil included- from Kroger)
6-8 oz infused garlic oil (I used this one)
5 oz croutons of your choice (this brand is the best!)
3-6 ounces sliced olives
6-8 ounces sweet salad peppers (jar, already sliced)
6-8 ounces roasted red peppers (jar, will need to be sliced/chopped up)
salt and pepper
Add your salad greens to a large bowl and sprinkle with a good amount of salt and pepper (about 1/2 tablespoon each). Stack the salad bowl in the center of a large tray or bread/cutting board (here’s the tray I used.)
Add your salad dressing to the board. I just kept mine in the original bottles but you could also transfer to small glass pitchers or bowls if you like.
Add the remaining toppings each to their own small bowls, then add to the board. I used all white bowls and small ramekins. Be sure to space out and arrange according to color (I placed the brighter colored bowls first, then spaced in between with the cheeses and less colorful toppings).
