Cook Talk

Trying to make a salad for 125 people
Brenda
09/16/13 		We are having a ladies meeting expecting 125 people and we wanted to have a salad with chicken on top grilled. Something like a cobb salad, and then we were going to serve a bake potato bar, bread and dessert. But, can you help with getting the salad together. I really do not know how much to get to put together that salad. Thanks so much for your help.
ellen
09/16/13 		You will need 2 lines, or a double sided line to serve this many people.

If you are planning this salad as an entree size serving, about 1 1/2 cups lettuce, then the only question is, is this also going to be on a salad bar, or is the plate going to be at each place? I can give you the numbers for either but they are different. More info, please.

Do you plan to have ham? chopped egg? cheese? and if yes on cheese, do you want both blue and swiss? Dressings on the table or at the bar? Do you plan traditional iceberg lettuce, or some kind of mix? What about tomatoes, cukes, bell peppers, celery?

Also, if the salad and potato are on the same bar, people will mix up the toppings between the salad and potato, and I can help you with that, but it does affect amounts.

Write back.

guiselle
10/28/13 		How many pounds bacon, tomatoes, blue cheese, avocados, lettuce, eggs to do a cobb salad.
There will be other food and dessert. This is a side dish...thank you
guiselle
10/28/13 		How many pounds bacon, tomatoes, blue cheese, avocados, lettuce, eggs to do a cobb salad.
There will be other food and dessert. This is a side dish...thank you
ellen
10/28/13 		Guiselle, is this for 125 people? Wll they be preplated or serve yourself, as the two choices use different amounts. What is the rest of the menu? It affects the salad portion. Write back.
Patti
10/28/17 		Trying to make a salad for 50 people
We would like to make a cobb salad, with mixed lettuce, ham, chopped egg, cheddar cheese, tomatoes, cukes. It will be on a plate, already plated,
ellen
10/28/17 		Good work including all necessary info, Patti.

Here are 50 entree plates:
BACON,RAW 5 lbs
LETTUCE,LEAF,FRESH,HEAD 8 pounds (12 1/2 pounds if on head)
TOMATOES,FRESH,CHOPPED 2 1/2 pounds= 1 quart, 3 cups
AVOCADO,FRESH,DICED 3 1/8 lbs= 2 quarts 2 cups ( 4 1/2 pounds as purchased)
JUICE,LEMON (for avocado) 5 tablespoons
ONIONS,FRESH,CHOPPED 1 1/2 pounds 1 quart 1/2 cup (1 2/3 pounds as purchased)
can use chopped green onions for milder flavor
CHEESE,BLUE-VEINED (cheddar) 2 pounds 1 quart 3 cups
EGG,HARD COOKED,CHOPPED 2 pounds 1 quart 2 1/2 cups (about 3 dozen)
CHICKEN,COOKED,DICED (or ham) 2 1/2 lbs- folks do use more
JUICE,LEMON (for avocado) 5 tablespoons
GARLIC FRENCH DRESSING 3 1/2 quarts

To sub cukes for avocado, 8 pounds ready sliced. 9 pounds as purchased.

Cook bacon until crisp; drain place cooked bacon on absorbent paper to eliminate excess fat. Chop bacon.
Trim, wash and prepare vegetables. Tear lettuce into pieces, place 1 1/2 cups lettuce into each individual salad bowl or plate.
Place 2 tablespoon blue cheese in the center on top of lettuce.
Arrange following ingredients around cheese in separate wedge-shaped sections: 2 tablespoons each of bacon, tomatoes, eggs, and chicken; 2-3 tablespoons avocado (toss avocado in lemon juice to prevent darkening); and 1 tablespoon onions.

ellen
10/28/17 		Trying to make a Cobb salad for 50 entrees
PS, Patti, I suggest you go with 5-6 pounds meat and consider chicken instead of ham because there are many folks who don eat ham.
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