Salad Bar

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Obviously I didn’t invent the idea of a salad bar.  But you may not have thought of this as an easy, healthy weeknight dinner.  The cool thing about the salad bar is that everyone gets to choose what they want, and unlike the salad bar at a restaurant, you control the choices!  Kids love to make their own combinations, they might surprise you and try something new.

Here is a list of what I used in the pictures, but you can put out whatever you like.  The important thing is to have a lot of contrast in flavor and texture.  You want a few crunchy things, a few salty things, something sweet, something sour, and something creamy, like egg or avocado.

  • cooked, marinated chicken breast, sliced
  • bacon, fried and crumbled
  • sliced green onions
  • carrot curls
  • cucumber wheels
  • canned, drained garbanzo beans
  • boiled, sliced eggs
  • sliced oranges
  • chopped peanuts
  • broccoli florets, blanched
  • Ginger-sesame dressing
  • Mustard vinaigrette
  • Butter lettuce leaves
  • Baby spinach leaves
  • Some crusty bread or focaccia completes the meal

To make the chicken, place two chicken breasts in a bowl with the juice of one lemon, 1 T. olive oil, 2 garlic cloves, minced, and salt and pepper.  Cover and marinate on the counter for 30 minutes.  Heat a frying pan to medium heat with a little oil.  Cook the chicken for four minutes on one side, turn it over and cover it with a lid for about 5 minutes.  Check for doneness.  Rest on a cutting board, tented with foil until ready to use.  While the chicken is marinating, cook your eggs- I like mine a bit soft in the yolk, so I put them in cold water, bring to a boil, boil for three minutes, remove from heat but let the eggs sit in the hot water for another 5-6 minutes before peeling under cold, running water.  Fry your bacon until it’s crisp and crumble it.  Prepare all the other veggies and place them into individual bowls.

To make the Ginger-Sesame dressing:

  • 1/4 C. sesame oil
  • 1/4 C. mirin
  • 3 T. rice vinegar
  • 1/2 t. grated, fresh ginger
  • salt and pepper

Whisk all ingredients together until emulsified.

To make the Mustard Vinaigrette:

  • 1/4 C. olive oil
  • 3 T. red wine vinegar
  • 1/2 t. dijon mustard
  • 1/2 t. sugar
  • salt and pepper

Whisk all ingredients together until emulsified.

Feel free to note the mismatched plates and paper-towel napkins.

Feel free to note the mismatched plates and paper-towel napkins.



About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Quick Dinners, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

One Response to Salad Bar

  1. Chris macca says:

    I like this idea but how did it go over with children? Did they like it?

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