The post is dedicated to Souplantation/Sweet Tomatoes… RIP.
One of our family favorite restaurants pre-pandemic was Souplantation. So many great veggie and salad options all in one place. This summer I’m trying to find easy, simple lunch options for the family, so this week I’m making a salad bar.
It might sound like a lot of work, but I spend about an hour a week prepping veggies as soon as the CSA box arrives, so it’s just a slightly different prep this week.
First I got out our Rubbermaid reusable containers and lids, and I chopped the various ingredients. At lunchtime, I’ll set all of the containers out, and put the salad greens in a large bowl that is nestled in a baking dish full of ice to keep the greens crisp.
If you are having a salad bar for your July Fourth celebration, consider using a cold ingredient caddy like this one.
It keeps the components cold and at their preferred temperature for an extended period of time.
Here are just a few of the ingredients that we’ll be featuring in our DIY salad bar:
- Salad greens (spinach, romaine lettuce, butter bibb lettuce, mixed greens, kale)
- Red onions
- Green apples
- Beets (raw or pickled)
- Bell pepper or other sweet peppers
- Pickled veggies
- Dried fruit
- Hard-boiled eggs
- Cheese cubes (or crumbled feta or goat cheese)
- Diced ham or diced turkey breast lunchmeat
- Salad Dressing- I like this vinagrette, and this one, and this ranch.
What do you like on your salads?