How to: Serve a Salad Buffet
1. Pesto Potato Salad | 2. Arugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing | 3. Lemony Kale and Roasted Mushroom Salad with Pecans | 4. Roasted Beet Salad with Ricotta Salata
Summer entertaining starts this weekend, and one of the easiest ways to feed lots of people is to make a whole host of salads in advance and line a whole buffet table with the colorful bowls. Put out bread and olive oil, then let guests fill their plates with these quick healthy recipes.
To put together a salad buffet, you’ll want to find some balance. I like to choose: 1 leafy green salad; 1 salad focused on another vegetable (string beans, asparagus, kale, beets, etc.); 1 carb-y salad (either grain or potato); and 1 salad with some protein in it (chicken, fish, or cheese).
And here’s a second combo – this one has a sort of Southwestern theme, so you could pair it with stacks of tortillas or homemade cornbread.
Would you serve a salad buffet to guests? What four salads would you serve together?