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

Method:
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.