Salad For A Crowd

A vibrant, protein-packed salad designed to feed a crowd, combining fresh ingredients with flavors and textures that everyone will enjoy.

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Servings: 12 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 200

Salad Base

32 ounces chopped romaine lettuce Provides a crisp base.
16 ounces baby spring mix Adds variety in texture and nutrients.
10 ounces shredded carrots Sweetness and crunch that kids love.
16 ounces cherry tomatoes Juicy pops of flavor; consider using heirloom for color.
1/2 piece red onion Adds a slight bite; can be substituted with green onions.
1 piece cucumber Crunchy and refreshing; use English cucumbers for fewer seeds.
1 piece yellow bell pepper Offers a sweet crunch; can substitute with red or orange.
5 ounces croutons Crunchy topping; opt for whole-grain croutons for fiber.
2 bottles salad dressing Choose your family's favorite dressings.

Preparation

Layer half of the chopped romaine and half of the baby spring mix in each of two large pans (approximately 16 x 12 inches).
Gently toss the lettuce together to mix flavors and textures.
Slice the cherry tomatoes in halves or quarters, and cut the cucumber into quarters.
Thinly slice the red onions and yellow bell pepper before cutting them into 1" strips.
Sprinkle half of the shredded carrots on top of each salad, leaving a 1 to 2 inch border of lettuce uncovered.

Assembly

Layer the sliced tomatoes, red onion, cucumber, and yellow bell pepper uniformly over the lettuce base and carrots.
Sprinkle croutons on top just before serving or place them in a separate dish alongside the salad dressings.

Serving

Gather friends and family around the table and serve with a variety of dressings.

Dress the salad just before serving to keep it fresh. Store leftovers in an airtight container for 2-3 days, keeping dressing separate.