Salad for 100, anyone?
The original 12-15 serving recipe is posted here. I’ve had oodles of requests over the years for a large quantity recipe, so I decided it would be best to re-post the recipe with directions to feed 100.
Make sure to read my
Happy salad making, my friends.
|First three layers.|
|Starting to look like something I’m interested in eating…|
|This was taken at Girl’s Camp. I think we served 300 with these salads.
It was like the loaves and fishes. Kind of.
Salad ingredients (veggies and fruit) :
8- 8 oz cans water chestnuts, drained and chopped into matchstick pieces
6 bunches green onions, chopped
Discard any leftover marinade, DO NOT use the marinade in the salad dressing.
Cook the pasta al dente, according to package directions. Drain, rinse quickly with cold water and toss with a tablespoon olive or canola oil or a little of the Veri Teriyaki sauce and place in refrigerator in covered containers (I use gallon Ziplock bags) until ready to assemble salad. May be cooked up to three days before serving.
May be done early in the day, or the day before serving.
Using two large containers, layer the ingredients to the salad in the following order (see photos)
Pasta, chicken, spinach, chopped water chestnuts, chopped green onions and Craisins. Make sure the water chestnuts are drained well.
Cover and refrigerate.
When ready to serve, add the following to the top of salad:
Drained mandarin oranges, toasted sesame seeds, honey roasted peanuts.
Mix the prepared salad dressing well, pour about 2 cups onto each container of salad, tossing gently so the mandarin oranges do not break apart. Add more salad dressing, sparingly, as needed.
Serve individually onto plates, or in a salad bowl.
Sprinkle with additional sesame seeds and nuts if desired.
-If you are serving this with a main dish, say at a barbecue, you may leave out the chicken. Or half the chicken (and marinade).
-This salad is a hearty serving of a main dish salad. It will yield 100 generous lunch size portions of salad. If served with a roll and dessert, it should satisfy most appetites. If you are serving the salad on a buffet, with other salads or sides, this should serve up to 150 as a side dish.
If you are trying to cut costs, use less chicken. This recipe may be adjusted to serve 100 with 10 lbs of chicken (instead of 15). Cut the teriyaki marinade for the chicken in half as well.
-Teriyaki Sauce for dressing on the salad- I like Soy-Vay “Veri Veri Teriyaki” for this recipe. It is highly concentrated, so you will use less than when using another brand. It can usually be purchased at most grocery stores and Walmart or Costco. I’ve also seen it online at Amazon. Make sure to shake the bottle before using.
-Less is more with regard to salad dressing. Use less dressing than you think you need initially. Let it sit for a few minutes and see how much has soaked into the pasta, and how much has settled to the bottom of the serving bowl. Add more dressing if needed. I rarely use all of the dressing.
-Purchase sesame seeds in bulk at the grocery in the health food aisle or in the Asian section of the grocery. The cost is significantly less than if purchased in the spice section.
-Toss the peanuts and the sesame seeds last onto the salad to preserve the crunch of the nuts.