My problem is the salads, or more specifically, how much (in the way of ingredients) to buy to prepare the salads to feed between 50 - 60 people. I should also note that we are planning a cocktail hour before dinner and will have a "make your own crostini" set up with various cheeses, breads, roasted nuts, and condiments (chutneys, jams, roasted peppers, etc) as well as skewers with mini-mozarella/cherry tomatoes/basil and ham/blue cheese/apple.

For salads, I am planning on three types:
a couscous tabbouleh, a mixed greens salad with watermelon, mint and feta, and a corn/basmati rice salad, all of which can be served cold or at room temperature and prepared (at least partially) in advance of my wedding day.

My question: If I am making three salads, how much should I allow per person and how does that relate to the serving sizes claimed by the recipes, e.g. the greens/watermelon salad calls for 6 cups of mixed greens/2cups watermelon and purports to represent four servings; the couscous salad uses 1 1/2 cups dried couscous and purports to be 8 to 10 servings.

Help!

a couscous tabbouleh, 1/2 cup per person
a mixed greens salad with watermelon, mint and feta, this small recipe would serve 6, not 4, as a side dish
a corn/basmati rice salad, 1/2 cup per person

If you are working from a small recipe, make one recipe and measure it, then multiply as needed. Cut the salt in half after the first 2 multiplications.

The blue cheese may give you trouble on the skewers. You might consider Swiss or Jack with a blue cheese dipping sauce.