Ultimate Salad Bar

Create the ultimate salad bar at home with these quick and simple tips and tricks (including two deliciously easy homemade salad dressings). Hint: Get some help from the store!

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• Base

• 10  ounces  chopped romaine lettuce
• 10  ounces  spring  mixed salad greens
• 10  ounces  baby spinach leaves

• Protein

• 8  ounces  cooked chicken breasts, sliced
• 8  ounces  cooked tofu
• 8  ounces  chopped ham
• 8  slices  crispy bacon, chopped
• 6  hard-boiled eggs, sliced

• Vegetable Toppings

• 2  medium avocados, sliced
• 2  medium carrots, grated
• 1  cup  frozen peas, thawed
• 1  medium cucumber, sliced
• 1  cup frozen corn, thawed
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• 1  pint cherry tomatoes, halved
• 1  small red onion, thinly sliced

• Cheese Toppings

• 4  ounces feta cheese, crumbled
• 4  ounces parmesan cheese, shredded
• 4  ounces cheddar cheese, shredded

• Final Toppings

• 8  ounces croutons
• 1⁄2 cup sunflower seeds
• 1⁄2 cup dried cranberries

• Dijon Vinaigrette

• 1⁄2 cup red wine vinegar
• 1⁄2 cup olive oil
• 1  tablespoon Dijon mustard
• 2  garlic cloves, grated
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon  dried Italian seasoning

• Creamy Dijon Dressing

• 1⁄3 cup mayonnaise
• 2  tablespoons white wine vinegar
• 1  tablespoon Dijon mustard
• 1  tablespoon fresh lemon juice
• 1  tablespoon fresh chives, chopped
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Use this more as a guide for creating the ultimate salad bar at home. You don't have to follow this completely as written.
2. First the base. I like to have three different lettuces to choose from. In three separate large bowls, place the chopped romaine, spring lettuce mix and baby spinach and set aside.
3. Next up is the protein. Use help from the store for this. Go to the deli counter and get roasted chicken and just slice or shred at home. Cooked ham that you dice up can be a quick fix as well! If you want to cook the tofu yourself, drain extra-firm tofu very well and pat dry. Then cube up and sauté in a pan with a bit of olive oil, salt and pepper. Cook the bacon strips in the oven on a baking sheet for a quick and easy no-mess way of cooking. Lastly, hard boil some eggs for a quick protein rich alternative to meat!
4. No salad bar is complete without veggie toppings, and you'll want lots of them. In small bowls, lay out the different sliced and chopped vegetables. This can be whatever you like, have on hand or find at the grocery store in season. I used avocado, carrots, peas, cucumber, corn, tomatoes, and red onion. Canned beans like chickpeas or black beans add a nice hearty bite to salads as well.
5. Now let's talk cheese. Sure we're trying to be healthy but a small amount of cheese never hurt anyone. Set out some of your favorite cheeses. I like crumbled feta for a nice salty bite, or grated parmesan. Simple shredded cheddar or cubed mozzarella would be great as well.
6. Finish things off with some crunchy and/or chewy toppings. Nuts or seeds are always a good idea. Sunflower seeds, pecans, walnuts or dried fruit are all good options. Take advantage of what the store has to offer. You can't forget the croutons either. I don't think I can have a salad without croutons.
7. For dressings: You can buy some or you can make one or both of these super easy dressings. For the Dijon Vinaigrette, place all of the ingredients into a mason jar and secure tightly with the lid. Then shake until fully combined. It's that simple! For the creamy Dijon dressing, whisk together the ingredients in a bowl until smooth. Transfer to serving dishes and place near the end of your salad bar.
8. Then just have your guests go through and create their own salads!