Salad Recipes to Feed a Large Crowd

One of the easiest ways you can feed a large crowd is to prepare a salad. Of course, when people think of salads, they immediately think of a garden salad. However, there are many more choices available that are just as easy to prepare. Ease isn't the only thing you should consider though. It's also important to keep the price down so you don't go bankrupt feeding a large crowd. Lastly, a salad is a wonderful chance to feed people a healthy meal. If you're looking for new ideas, here are a few to get you started.

Asian Inspired Chicken Salad
Serves 50

13 bags of broccoli slaw mix (shredded broccoli, carrots and cabbage)
6 pounds of grilled chicken strips
6 cups of roasted cashews, coarsely chopped
6 cups of orange vinaigrette

1. Toss the broccoli slaw with the chicken to combine.
2. Top with the roasted cashews
3. Place the salad dressing in a bowl with a small ladle so people can add their own dressing.

Tuna and White Bean Salad
Serves 50

25 cans of albacore solid white tuna, drained
16 (14 oz) cans of white beans, rinsed and drained
10 large bell peppers, chopped
4 bunches of green onions, chopped
1 large bunch of celery, sliced
6 cups of fat-free Italian dressing

1. Place the tuna in a large serving bowl and break it into smaller pieces, but not too small.
2. Fold in the white beans and vegetables, making sure not to break apart the tuna more than necessary.
3. Fold in the salad dressing and refrigerate for at least two hours, but preferably overnight. The salad will taste better then longer it sets.
4. Take from the refrigerator and serve while still cold.

Melon and Lavender Salad
Serves 50

2 cups of water
6 tablespoons of fresh lavender flowers
4 cups sugar
1 large watermelon
4 large cantaloupes
4 large honeydew melons

1. Three days before the event, bring the water and lavender flowers to a boil and carefully stir in the sugar. Continue to stir until the sugar is dissolved. Once dissolved, pour the syrup into a glass container and refrigerate for three days. Stain the syrup to remove the flowers before using.
2. Use a melon baller to break the melons down into balls and place in a very large serving bowl.
3. Toss the melon balls with the strained lavender syrup and chill until ready to serve.