SALAD RECIPES FOR 32
Serving Size Approx. 1 cup
2--20 oz cans pineapple chunks (drain and reserve 6T of the juice)
6--11 oz cans Mandarin oranges (drain and discard juice)
6 cups flaked coconut
6 cups small marshmallows
48 oz sour cream
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Mix all ingredients together, including the 6 T reserved juice.
Make up the salad early in the day if serving that evening.
Cover and chill.
Veggies:
20 cups of finely shredded cabbage
2 1/2 cups of thinly sliced celery
2 1/2 cups thinly diced cucumber - preferably English cucumber
1/2 cup of small diced red pepper
1/2 cup thinly sliced green onions
5 tablespoons chopped parsley
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Dressing:
5 tablespoons lemon juice
1 1/4 cup mayo
1 1/4 cup sour cream
2 1/2 teaspoons salt
2 1/2 teaspoons sugar
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Mix all the veggies together. Mix all dressing ingredients together. Blend veggies and dressing together and cover and chill for at least 4-5 hours or overnight.
Salad Ingredients:
20 cups broccoli (cut into 1/2 inch pieces)
2 cups chopped red onion
4 cups shredded sharp cheddar cheese
4 cups cooked & crumbled bacon
4 cups sunflower seeds
3 cups craisins (dried cranberries)
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Dressing Ingredients:
4 cups mayo
1 cup sugar
1/2 cup red wine vinegar
2 teaspoons salt
1 teaspoon pepper
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Directions:
Combine all salad ingredients in a large bowl; mix well.
Combine dressing ingredients in a medium bowl. Mix until thoroughly combined using a whisk. Add dressing to salad and mix well. Chill for 4-5 hours.
Gather 2 lbs. greens (Chose prewashed or wash them your self)
Choose 2 lbs. of salad veggies from these possibilities:
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Sliced mushrooms, red, yellow or orange pepper strips, shredded cabbage or carrots, or cherry tomatoes
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Or choose whatever veggies are your favorites to add to a salad (Keep in mind that avocados, apples or pears will brown while waiting to be served.)
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Choose a salad dressing to send along with the salad. (Ranch is always a favorite as well as Italian.) Good to provide 32 oz. or 4 cups dressing.
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Optional: croutons, toasted almonds or sunflower seeds. Let people add these themselves.