There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Make Salads Ahead for a Crowd
If you don't have a full kitchen staff at your disposal, you need to have food prepared in advance to feed a large group of people. The ingredients in this basic salad recipe can be prepared quickly, making them ideal in this scenario. The amount of ingredients you will need depends on the number of people you intend to serve. Whether you are the only cook who showed up for work or you are preparing a party spread on your own to save some money, you can be sure that each salad portion is served crisp and fresh. Add this to my Recipe Box.
Other People Are Reading
Things You'll Need
- Sink
- Iceberg lettuce
- Romaine lettuce
- Carrots
- Cucumbers
- Tomatoes
- Croutons
- Oil and vinegar dressing
- Vegetable peeler
- Hand-held grater
- Kitchen knife
- Cutting board
- Large plastic bowls
- Plastic wrap
- Salad tongs
- Refrigerator
Instructions
-
-
1
Rinse all of the vegetables under cold running water.
-
2
Shred the lettuce with the knife, and put it into the large plastic bowls.
-
-
3
Slice the tomatoes, and peel the cucumbers. Add these ingredients to the bowls of lettuce.
-
4
Peel the carrots, and shred them with the food grater. Add the carrots to the plastic bowls. Toss the ingredients in the bowls together, using the salad tongs. Cover the tops of the bowls with plastic wrap.
-
5
Store the bowls in the refrigerator until you are scheduled to serve the salad. Add the croutons and pour on the salad dressing just before you serve the salad portions.
-
1
- Photo Credit salad image by cherie from Fotolia.com
