Catering: Garden Salad Basic

Garden salad

This is my go to salad if I don’t have time to do anything else as I always have these ingredients on hand. Often I change the dressing depending on what I have on hand at the time or I add ingredients to it. See below for different options available. This was done for a Christmas function that I was asked to help with salads.


Ingredients serves 1 large platter
1 large bag mixed salad leaves or baby spinach leaves
1 punnet cherry tomatoes halved
1 Lebanese cucumber sliced into rings or strips
1 Red Onion sliced into rings then half again
1Tb Pitted olives

Garden w carrot








Options: choose to add any or all of these
2 Tb sliced black olives
1/2 block Feta cubed
1 Green Capsicum Sliced
1 Carrot Grated
1 tin pineapple pieces
1/2 cup quartered baby mushrooms
440g Mixed Beans
120g Sweet Corn

Dressing Options: Choose 1 only.
1/ Lite French Dressing
2/ Poonsin Vietnamese Dressing
3/ Lemon juice
4/ Balsamic Vinegar with Olive Oil Extra Virgin

Cut ingredients to same shape and size eg batons or rings
Layer half the bag of leaves on bottom of serving platter
Top with 1/2 punnet tomatoes and half the cucumber slices and half the red onion slices.
then add 1 Tb dressing to complete salad and mix well.
Repeat the layers but only lightly mix and finish with dressing.