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Salads that Hold for 50-100

Mediterranean Couscous Salad
Next Day Many Layer Salad for 50 (Southern Pea Salad)
Classic Greek Village Salad OR Horiatiki Salata
Ellen's Kitchen Revamped Asian Noodle Salad

Mediterranean Couscous Salad

Yield: 98 side dish servings, 1/2 cup each. With chicken, 3/4 cup each
To serve 100 make 98 plus 24 servings.
trial recipe 24 servings
98 servings
weight measure weight measure
Prepared couscous 1 1/3 pounds 1 quart 5 1/2 pounds 1 gallon
Canned artichoke hearts, drained, chopped 6 ounces 1 cup 1 1/2 pounds 1 quart
Cooked garbanzo beans, rinsed, drained 6 ounces 1 cup 1 1/2 pounds 1 quart
Sliced pitted black olives 2 ounces 1/2 cup 8 ounces 2 cups
Green onions, chopped 1 1/2 ounces 1/3 cup 6 ounces 1 1/3 cups
Grated lemon peel - 1 teaspoon - 4 teaspoons
Chopped roasted red peppers or pimento 2 ounces 1/2 cup 8 ounces 2 cups
Seasoned Vinaigrette* 11 ounces 1 cup 2 pounds 12 ounces 1 quart

Combine all ingredients except dressing.
Add dressing; mix lightly. Cover.
Refrigerate several hours or overnight to allow flavors to blend. It may be necessary to moisten the salad with an additional 1/2 cup dressing (or 2 tablespoons for the trial recipe) before serving.
Variation: For a main course salad, add 7 quarts chopped cooked chicken (or 7 cups for trial recipe) before chilling. One pound is two cups.
*Note: Use a well seasoned oil and vinegar dressing with a light-colored vinegar.


Next Day Many Layer Salad for 50, AKA 7 layer salad

This is a Southern luncheon or potluck classic variant of chopped salad or pea salad, prepared the day before serving, which is often layered in a glass bowl to show off the bright vegetable colors. Bits of cauliflower or broccoli also layer well, but tomatoes are never used. The dressing must be plentiful, enough to to seal the salad, so if you use a very large shallow dish, you may need extra. Just before serving, toss thoroughly, then add croutons, if used.

2 quarts plus 1 cup mayonnaise- may use 1/3 part plain yogurt or sour cream
1 to 1 1/2 cups sugar
OR 1/2 cup granulated fructose
1 tablespoon fresh dill (not traditional, but good)
3 1/4 heads (40 ounces) iceberg lettuce, washed and chopped
6-7 cups crisp real bacon bits, home prepared or bottled
8 medium bell peppers, seeded and chopped
7 (2 pounds) small onions, shredded, chopped fine
OR equal weight green onions with tops, chopped
4 pounds fresh peas or 5 12 ounce packages frozen peas (will thaw in refrigerator overnight)
2 1/4 pounds celery ribs, strings off, cut across ribs into thin crescents
2 pounds carrots, peeled and coarsely shredded
7 cups (1 3/4 pound) shredded cheddar cheese
OPTIONAL 6 to 7 cups croutons, added just before serving

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)

serves 100 (120 1/2 cup servings)

3 pounds 10 oz bulgur
(parboiled fine cracked wheat)
17 cups boiling water
2 1/2 pounds fresh parsley, flat preferred, leaf only, finely chopped
10 ounces fresh mint leaves, finely chopped
2 1/2 quarts green onions and tops, finely chopped
5 pounds cucumbers OR tomatoes, chopped
5 cups lemon juice
1 1/4 to 2 cups olive oil or vegetable oil
4 teaspoons salt
1/2 teaspoon pepper, preferably freshly-ground

Put bulgur into a large bowl and cover with boiling water. Let stand 30 minutes.
After 15 minutes, stir. If the bulgur seems dry, (water is 1 inch or more below level of wheat), add a little more boiling water. After 30 minutes, if it has extra water, drain it.
While the bulgur soaks, prepare parsley, mint, and other vegetables.
After the bulgur cools, layer all the greens and veggies on top and stir together. Stir gently but mix well.
In a small bowl, whisk lemon juice,oil, salt and pepper. Pour dressing over wheat mixture and toss. Cover and chill until serving time.
Will keep in refrigerator up to 4 days. When ready to serve, stir again and check seasonings. Serve with a No. 8 (1/2 cup) dipper.


Classic Greek Village Salad OR Horiatiki Salata

The great thing about this salad is, you can make the base one or two days ahead and let it marinate in the dressing until the day of service.

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.
I have multiplied out for you, giving amounts in parentheses for your shopping list. The larger amount serves about 130 as part of a salad selection, about 100 as main side salad, about 75 as a main dish.

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.


3 ounces cucumber (15 pounds)
3 ounces ripe tomatoes (15 pounds)
2 ounces feta cheese, crumbled or cubed (10 pounds)
1 ounce bell pepper (5 pounds)
1 ounce red onion rings (5 pounds)
1 ounce olives (about 10), PITTED for party purposes (5 pounds)
Greek marinade/ dressing, full recipe
OPTIONAL ADDITIONS at time of service
sprinkling of capers (5-6 cups)
few artichoke hearts (12 pounds)
spoonful of garbanzo beans (5 pounds cooked)
sweet banana pepper rings or pepperoncini or roasted peppers (6 pounds)
If adding celery rings, add about the same weight as onions
1 cup chopped romaine (9 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)
1 tablespoon lemon juice (6 cups)
3-4 tablespoons each oregano, garlic, etc to taste
(Lisa's recipe below looks fine, just do upgrade to olive oil)
Salt, pepper to taste

An Oniony Greek Salad Dressing/ Marinade

15 Cups Salad Oil (please use at least 1/2 olive oil)
7˝ Cups lemon juice or Vinegar
10 Cups finely chopped onion
3 tablespoons Salt
3 tablespoons Minced Garlic
20 Tsp Crushed Peppercorns
3 tablespoons Rosemary leaves
3 tablespoons Basil Leaves, dried, OR 1/2 cup fresh chopped 3 tablespoons Oregano Leaves

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

Ree Drummond of took Jamie Oliver's Asian Noodle Salad recipe and with her colorful photos and descriptions spread her adaptation all over the net in the hot summer of 2009. This is an expended version with many additional options and hints developed for a reader who wanted to serve 400.

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.)
1/2 pound thin sliced Napa cabbage
1/2 pound head thin sliced purple cabbage --
OPTIONAL 6 ounces baby spinach OR arugula (the rest of the salad holds, this does not. If making ahead, add just before serving, or omit.)
1 pound assorted color bell peppers- red, yellow, orange, purple, etc VITAL FOR THE SHOWY APPEARANCE OF THE DISH
4 ounces bean sprouts OR fresh snow peas or sugar snaps cut in half
1/2 bunch (3) sliced scallions
1/2 pound (1) peeled, sliced cucumber OR zucchini OR broccoli florets
1/2 cup to 1 full bunch cilantro, chopped with stems- basil or part mint is also an option
5 ounces (1 cup) whole cashews -- lightly toasted in skillet OR 1/4 cup sesame seeds (black is beautiful)
1 cup of shredded carrots
1 cup of mandarin oranges, drained
1 cup diced baby corn
1 cup lightly cooked asparagus or fresh green bean pieces
1-1/2 cups diced water chestnuts or julienned jicama
PROTEIN/ MEAT OPTION-use an equal amount to twice as much raw peeled shrimp or boneless chicken as dry weight of noodles, steam and shred; or an equal amount of drained, cubed firm tofu or julienned pork cooked in a stir fry type style may be added. Scatter the protein over the top of the prepared salad.
TOPPING OPTIONS-just before serving break up and sprinkle on 3 ounces of ramen noodles or crispy chow mein noodles. Or grill a pound of Japanese eggplants and shiritake mushrooms; cut slices, brush with oil.

Note: if multiplying the salad by 8 to serve 100, you only multiply the dressing by 7.
3 tablespoons lime juice
8 tablespoons olive, peanut or canola oil
2 tablespoons toasted sesame oil
4 tablespoons soy sauce PLEASE use low sodium and consider using 1/2 rice wine vinegar
1/3 cup brown sugar
3 tablespoons fresh ginger --peeled and chopped
2 cloves chopped garlic
2 hot serrano peppers or jalapenos -- SEEDED and chopped OR 1/2 to 2 tsp hot chili sauce/ sambal olek
1 bunch chopped cilantro
OPTIONAL 1/4 to one teaspoon fish sauce (you can use a little more if you want, go easy because it's so high in sodium)


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.

Slice vegetables in mostly uniform sizes. The vegetables should be slivered, not chunked.
The dressing improves if mixed the day ahead.
Add dressing to everything (except hold the spinach/arugala, as discussed above, if the salad will be held overnight) while the noodles are still a bit warm, they soak up the dressing better. Drizzle more dressing over the top once everything’s tossed.
Tossing with your hands is more thorough and gentle than utensils
If you don't use one of the meats or toppers, reserve a few ingredients for the top to add color and interest

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.