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Mediterranean Couscous Salad
To serve 100 make 98 plus 24 servings.
Combine all ingredients except dressing.
Next Day Many Layer Salad for 50, AKA 7 layer salad
Make the dressing by mixing the mayonnaise and sugar. The day before serving, arrange lettuce in the bottom of deep baking dishes or plastic containers with a cover. Sprinkle on the bacon pieces. Layer each of the remaining vegetables, breaking the peas apart if frozen, then layer in the cheese. Spread dressing over the top of the salad so it is air tight. Cover and refrigerate until serving time.
Tabouli (Middle Eastern Mint Salad)
3 pounds 10 oz bulgur
Put bulgur into a large bowl and cover with boiling water. Let
stand 30 minutes.
Normally, the quantities listed first make a salad for 1 person, it is a plateful. When you are serving the Greek Salad with other salads, and it is basically a side salad, you use less.
Most often this salad is traditionally served without lettuce, but if lettuce is used, you would use crunchy romaine. If using lettuce, add and toss it with the marinated base just before serving- 1 cup lettuce for a single serving, about 9 pounds for the larger amount.
GREEK SALAD BASE
3 ounces cucumber (15 pounds)
Mix the base, bag into zipper baggies, add well-mixed Greek dressing. Refrigerate, turning the bags occasionally to even out the dressing. Just before serving, mix well, stir in lettuce, if added, and sprinkle on other optional additions.
A Simple Greek Dressing/ Marinade
1 ounce olive oil (use at least half real olive oil, please) (6 pints or 12 cups)
An Oniony Greek Salad Dressing/ Marinade
15 Cups Salad Oil (please use at least 1/2 olive oil)
Combine dressing ingredients, shake/mix well, and pour over salad mix. Let stand for 24 hours; will hold up to two days.
Ellen's Kitchen Revamped Asian Noodle Salad
One recipe serves 10-12 people as a generous side, 6-8 as a full meal. Make 8 times the salad for sides for 100, 14 times for main dishes for 100.
1 pound linguine noodles OR soba noodles OR rice noodles OR lo mein-- cooked, rinsed, and cooled (may use fettucine or rotini also, if using long pasta, break it up for easier serving)
(cellophane/ bean thread noodles are a desirable option because the are soaked in boiling water but not boiled, saving the cooks a lot of sweating. They are great in this dish, if you have an oriental market handy, try them.)
Warning: It takes a long time and many gallons of freshly boiling water to cook enough pasta for 100 people for this salad! Rinse it with cold water to stop the cooking process or else the noodles will get mushy.
You will need several large containers to mix and store the group-size recipe. I use clean dishpans (food safe plastic) to mix the veggies, then portion them into several pans and add noodles to each pan, then the dressing, then toss, add more dressing and cover with saran wrap or foil to store.
For a Single recipe, mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. If making ahead, store dressing and salad separately and DO NOT add spinach/arugula until just before serving.