Salad Recipes for a Crowd; Citrus Salad Recipe and Blueberry Salad Recipe

No party or gathering is complete without salad recipes for a crowd. Salads can be comprised of delicious and colorful vegetables and leafy greens, a variety of fruits, different meats and cheeses. These dishes are open to your imagination to what you put in your salads and how you arrange them. Try to add a variety of color to your salads for eye appeal and taste.

When making salad recipes for a crowd, try this first recipe. It is one of my favorites. Not only is it delicious but it makes a beautiful presentation when arranged in a large clear glass bowl. (A clear glass punch is great).

7 LAYER SALAD RECIPE Serves about 20

• 2 to 3 Bunches shredded Romaine lettuce


• 1 Cup chopped green bell peppers


• 1 Cup chopped celery


• 1 Cup chopped red onions


• 2 Packages (10 ounces each) frozen petite peas, thawed


• 4 Cups mayonnaise


• 4 Tablespoons fresh chopped dill (or 2 tablespoons dried)


• 4 Tablespoons sugar


• 2 Cups grated Swiss cheese


• 16 Slices bacon, cooked crisp, drained and crumbled

First put shredded lettuce in large bowl.

Add layers of green peppers, then celery, then onion.

Add green peas evenly in layer.

Spread mayonnaise over the green peas.

Sprinkle sugar over the mayonnaise; then sprinkle chopped dill after the sugar.

Top with Swiss cheese and then top with crumbled bacon.

Refrigerate for at least 24 hours before serving.

Set it on buffet layered like it is; it makes a pretty presentation.

As guests begin to serve themselves, right before serving, toss it all together to blend.

When making salad recipes for a crowd, you will find that blending the flavors of vegetables with fruits offer guests an unusual and distinct taste. This is what you get with the following citrus salad recipe; a delicious combination of different citrus with salad greens, onions and avocado.

CITRUS SALAD RECIPE Serves 12

Sugared pecans

• ½ Cup sugar


• 1 1/3 Cups pecans halves

Mix sugar with pecans in a small skillet; cook over low heat until sugar melts, stirring to coat pecans.

Spread on foil to coat and cool; break pecans apart.

Citrus dressing

• 1 1/3 Cups vegetable oil


• 1 ½ Cups lime juice


• 4 Tablespoons orange juice


• 4 Tablespoons sugar


• 2 Teaspoons grated lime zest


• 2 Teaspoons grated orange zest

Combine oil, lime juice, orange juice, sugar, lime zest and orange zest in a jar with lid and shake well; chill until ready to serve.

Salad Mix

• 16 Cups small pieces leaf lettuce


• 16 Cups shredded Romaine lettuce


• 2 Red onions thinly sliced


• 2 Large oranges peeled and sliced thin and cut in half.


• 1 Quart fresh strawberries cleaned and cut in half.


• 4 Avocados peeled and thinly sliced (NOTE: Peel avocado right before putting in salad-they will turn dark)

Combine lettuces, onions, orange slices and strawberries in a large salad bowl and toss gently; chill until ready to serve.

Add avocados to salad right before serving; drizzle with citrus dressing and toss gently.

Top salad with sugared pecans.

PASTA AND CRAB SALAD RECIPE

When making salad recipes for a crowd I think this recipe is best served in individual salads; it makes 18 to 20. If this is not possible for your cooking for a crowd, then arrange the pasta in a large flat shallow dish. Then pour the sauce mixture over the pasta and arrange the crab meat on top. Sprinkle the chopped basil over top for garnish.

• 12 Red bell peppers


• 6 Tablespoons red wine vinegar


• 1 Tablespoon sugar


• ¼ Teaspoon cayenne pepper


• 6 Tablespoons olive oil


• 3 Pounds pasta (fresh basil pasta if available)


• 1 Pound crabmeat


• Chopped fresh basil (for garnish)

To make sauce for salad roast bell peppers under broiler until blackened; peel skin off under cold running water.

Remove seeds from peppers and place in blender or food processor; add vinegar, sugar, cayenne and olive oil.

Blend mixture until completely pureed.

Cook pasta in boiling water until tender; drain and rinse in cold water.

Toss pasta with a little olive oil to keep from sticking.

This is best served in 18 to 20 individual salad plates.

Pour sauce on salad plate, arrange pasta on top, place a little crab on top and garnish with chopped basil.

When making salad recipes for a crowd decide if you want salad recipes to go with the main meal or something to serve as a light dessert like this blueberry salad recipe. Guests often appreciate a light dessert after eating a heavy meal so this type is nice to offer. Although light, this blueberry salad recipe has a lot of flavor and texture.

BLUEBERRY SALAD RECIPE for 32 servings

• 2 Packages (6 ounces each) Jell-O (raspberry, blackberry or blueberry)
• 2 Cups boiling water


• 2 Cans (21 ounces each) blueberry pie filling


• 2 Cans crushed pineapple drained

Topping

• 2 Cups sour cream


• 2 Packages (8 ounces each) softened cream cheese


• ¾ Cup sugar


• 1 Large tub Cool Whip


• 2 Cups chopped nuts

Mix Jell-O with boiling water; stir until dissolved.

Blend in pie filling and pineapple; pour into two flat casserole dishes (approximately 9 X 13 inches) and set in refrigerator until mixture sets.

Combine sour cream, cream cheese and sugar; beat until well blended.

Fold in Cool Whip and nuts; spread over top of Jell-O mixture.

Chill until top sets before serving.

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