Salad Bar + Quick & Easy Dressings

Salad Bar + Quick & Easy Dressings

I can’t tell you how many people I meet who tell me that they just can’t figure out what kind of salad to put together at a salad bar. They usually end up going with classic caeser or greek salad. I, on the other hand, love experimenting with different ingredients and coming up with all sorts of flavor combinations. Otherwise, I’ll just get bored and dread my salad-eating :)

My all time favorite make-you-own-salad-bar combo would have to be:

crisp rommaine
red cabbage
shredded carrots
red onions
scoop of tuna

For the dressing, I opt for caeser or honey mustard. To make your own at home, follow my easy recipes below.

I thought it might be fun to see what unique salad combinations you all come up with at a salad bar. To get you in the sharing mood, I’m giving away the book of 500 Sensational Salads¬†by Julia Canning. To enter this giveaway, let me know your favorite make-you-own-salad-bar combination in the comments below. I will choose the most original submission on February 15, 2012.








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34 thoughts on “Salad Bar + Quick & Easy Dressings

  1. mesculun mix
    red onion
    kidney bean
    feta cheese
    parmesan cheese
    ceasar dressing

  2. Romaine
    Shredded purple cabbage
    Roma tomatoes
    Green and red peppers
    Chick peas
    Sugar snap peas
    Shredded carrots
    Green and black olives
    Feta crumbled on top

    Dressing- olive oil and raspberry vinaigrette

  3. Romaine or mixed baby greens
    Feta cheese
    hearts of palm
    chick peas
    baby corn
    lemon juice and olive oil dressing
    pesto and creamy italian mixed together

  4. Romaine
    petite peas
    red onion
    grape tomatoes
    shredded raw beets
    kalamata olives
    sunflower seeds
    with some light ceasar dressing

  5. bok choi
    purp cabage
    mandarine slices
    julliene carrots
    toasted sunflower seeds
    or honey roasted peanuts

    honey or powd sugar
    seas. rice vinegar
    soy sauce
    toasted sesame oil
    drop of hoisin

  6. Here’s a great make-your-own salad that’s really best in the summer when you can get fresh local corn. In the winter, I would replace the corn with chickpeas.
    – raw corn kernels (cut right off the cob)
    – romaine
    – brown rice
    – avocado
    – black olives
    – whole blanched toasted almonds (preferably marcona)
    – lemon / olive oil dressing

  7. Romaine lettuce, chickpeas, black beans, baby corn, hearts of palm, artichokes, cucumber, tomato, cranberries, strawberries, goats cheese, almonds and balsamic dressing

  8. In a restaurant: romaine lettuce, cucumbers, red peppers, chickpeas, canned corn,beets, shredded cheese & a creamy Italian dressing or Caesar dressing
    From home everyday for lunch on my diet: romaine, red pepper, cucumber, pickles, sliced string cheese & light mayo mixed with some Dijonaise.

  9. I love this post Chanie!
    Im one of those ppl that get so overwhelmed I never know what to do with all my options.
    Thanks now Ive got lots of good ideas:)

  10. At every salad bar in Israel they have all sorts of grilled veggies, so i would have:
    Romaine lettuce
    Grilled eggplant
    Roasted red peppers
    Grilled sweet potatoes

    Topped with feta cheese
    Pesto and Garlic Mayo for dressing

    Mmmmm takes me back to those summer beach days in Israel!

  11. Romaine lettuce
    Garbanzo beans
    Fresh peas
    Hearts of palm
    Hardboiled eggs
    Fresh mushrooms
    And if I’m craving salt….black and green olives

    A scoop of low fat veggie tuna and a lite balsamic dressing…mmmmm,mmmmm, good! Lol

  12. romaine
    hearts of palm
    grape tomatoes
    red onion
    crushed pareve taco/seasoned tortilla chips
    dressing: 3 T Mayo, 1/4 C canola oil, 1 T garlic, 1 tsp sugar, 1 T parsley, and 1 tsp mustard.

  13. It depends on the salad bar because they all have different ingredients. But when available, I like this combination:

    sundried or grape tomatoes
    black olives
    red onion
    pine nuts
    feta cheese
    light balsamic dressing

  14. My husband’s awesome salad!
    cherry tomatoes
    grape tomatoes
    scallions (or red onions if no scallions available)
    hearts of palm
    black olives
    baby corn

    olive oil
    balsamic vinager
    lemon juice
    garlic (fresh or powder)
    onion powder

  15. I know it’s too late for the contest, but I love salads and wanted to share two of mine.

    7 Species Salad
    -croutons (or small chunks of well toasted bread
    -chopped dates
    -chopped figs
    -pomegranate seeds
    -cooked barley
    -sliced green olives
    -date honey (silan; or honey)
    -olive oil

    In a bowl or plate, put down a bed of spinach. Scatter dates, figs, olives, and pomegranate seeds on top. Arrange croutons around the edge of the salad. Place a handful of (warm!) barley in the center of the salad. Pour the dressing over the barley then swirl around a little.

    Dressing: heat olive oil, balsamic vinegar, and date honey on the stove. Mix it well and let it heat up until bubbly and slightly reduced. Pour on salad immediately!

    Souped up Israeli Salad
    -diced cucumbers
    -diced tomatoes
    -diced red onion
    -diced radish or daikon
    -diced pickles
    -diced beets
    -shredded carrots (soaked in lemon juice and cumin)
    -chumus dressing or techina dressing
    (optional: parsely, cilantro, olives, leafy greens, chickpeas, etc)

    Shred carrots and let them soak in a mixture of cumin and lemon juice while preparing/chopping other ingredients. Assemble all ingredients. Toss with dressing of choice, and top with carrots.

    Chumus Dressing: Dilute chumus with lemon juice or water until desired salad-dressing consistency is reached (adds protein!)

    Techina dressing: Mix equal parts of techina, olive oil, and lemon juice. Dilute with water as needed. Spice with a bit of cumin and salt.

  16. I enjoy a blend of regular lettuce and baby spinach. To those i add some cherry tomatoes, craisins, chopped pecans and some chopped, warmed new york style pastrami. My dressing is rather plain for it since there is such diversity in the salad and i usually go for balsamic vinegar and oil.

  17. red leaf lettuce
    artichoke hearts
    red bell pepper
    sliced celery
    persian cucumbers, sliced
    vine or Compari tomatoes, diced
    snow peas

    Add dressing (below) and sprinkle with roasted chopped pecans

    Dressing: olive oil whisked with lemon juice and a little finely chopped garlic.

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