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Started By
Message
side salad for 100
Posted on 8/23/16 at 3:01 pm
Posted on 8/23/16 at 3:01 pm
searched the interwebs and TD with no avail. making a simple side salad for 100 with 4 ingredients. any help with quantities would be appreciated. this is how i will layer the salad in big pans:
-lettuce
-olive salad
-tomatoes (will be sliced)
-shredded white cheese
-lettuce
-olive salad
-tomatoes (will be sliced)
-shredded white cheese
7
Posted on 8/23/16 at 3:50 pm to Honky Lips
Depending on how big a serving, I think you're going to need:
about 16 heads of iceberg lettuce (cup each serving)
about 3 quarts of olive mix (1/4 cup each serving)
about 20 - 25 medium tomatoes
and about 15 cups of shredded cheese (1/4 cup each serving).
This would amount to about 100 1 1/2 cup servings.
ETA: Correction - the cheese should be 25 cups if you use 1/4 cup per serving, but you really might not need to use that much..
about 16 heads of iceberg lettuce (cup each serving)
about 3 quarts of olive mix (1/4 cup each serving)
about 20 - 25 medium tomatoes
and about 15 cups of shredded cheese (1/4 cup each serving).
This would amount to about 100 1 1/2 cup servings.
ETA: Correction - the cheese should be 25 cups if you use 1/4 cup per serving, but you really might not need to use that much..
This post was edited on 8/23/16 at 6:27 pm
Posted on 8/23/16 at 3:51 pm to Stadium Rat
Sounds like the Monjunis house salad.
IWEI
IWEI
Posted on 8/23/16 at 3:53 pm to Honky Lips
In large-volume situations, I've found it helpful to have servers portioning items like salad onto the diner's plate. Otherwise you can end up way off. It's less likely to see self over serving w/salad, but it definitely happens w/entrees. Ppls eyes are often bigger than their stomachs.
Posted on 8/23/16 at 4:01 pm to Honky Lips
Where will the shrimp go in that layering? If on top, they're going to be picked off if the salad in the pans isn't pre-tossed in my opinion.
Posted on 8/23/16 at 4:03 pm to hungryone
quote:
In large-volume situations, I've found it helpful to have servers portioning items like salad onto the diner's plate.
I will be doing this.
quote:
Stadium Rat
:Fistpump:
Posted on 8/23/16 at 4:05 pm to Gris Gris
quote:
Where will the shrimp go in that layering?
quote:
-lettuce
-olive salad
-tomatoes (will be sliced)
-shredded white cheese
I'm guessing nowhere Gris.
Posted on 8/23/16 at 5:38 pm to Honky Lips
Buy the prewashed bags of the salad you prefer. Use the servings per container suggestion on the packaging to select the correct number. Your additions sound just fine to me. 
Posted on 8/23/16 at 5:48 pm to OTIS2
Go to Restaurant Depot and buy in bulk by the case.
To mix large quantities use a new garbage bag(heavy duty)put salad greens in bag, add whatever other fixins(not croutons(let that be added last or by individual)add salad dressing. Scrunch bag closed with some air in the bag and shake side to side to mix. Don't add too much dressing as it will make salad wilt. Better too little dressing than soggy wilted salad.
To mix large quantities use a new garbage bag(heavy duty)put salad greens in bag, add whatever other fixins(not croutons(let that be added last or by individual)add salad dressing. Scrunch bag closed with some air in the bag and shake side to side to mix. Don't add too much dressing as it will make salad wilt. Better too little dressing than soggy wilted salad.
Posted on 8/23/16 at 5:55 pm to Honky Lips
We don't have a calculator for that?
Posted on 8/23/16 at 6:15 pm to wickowick
quote:
We don't have a calculator for that?
Posted on 8/23/16 at 6:31 pm to Cajunate
Garbage bags are not necessarily food safe. I would not mix anything I planned to feed to humans in a garbage bag.
Posted on 8/23/16 at 6:33 pm to hungryone
I realize that but some forks you eat on in restarants are probably dirtier than using a garbage bag.
And actually I call them garbage bags but I've used bun pan/rack bags that are as big as garbage bags.
And actually I call them garbage bags but I've used bun pan/rack bags that are as big as garbage bags.
Posted on 8/23/16 at 7:22 pm to Cajunate
I hear ya on the fork cleanliness, but thanks for clarifying re the bun pan bags. Those are indeed food safe. So many trash bags today are scented, treated w febreeze, etc plus made from non food grade plastic in the first place.
Posted on 8/23/16 at 7:23 pm to Honky Lips
Consult your local lutcher high school qb club
Posted on 8/23/16 at 9:20 pm to Honky Lips
About 4 of these...
Posted on 8/24/16 at 12:43 am to LSUballs
quote:
I'm guessing nowhere Gris.
In my quick read during work, I think simple turned into shrimp. Geez! I'm not nuts. I promise! I remember thinking it sounded like an awful mixture with shrimp, but I contained myself.
This post was edited on 8/24/16 at 11:25 am
Posted on 8/24/16 at 2:11 am to Gris Gris
nice save
Posted on 8/24/16 at 6:23 am to Gris Gris
quote:
In my wick read during work,
So, wick/wickowick doing work???
Never mind, I'll take a double of whatever you're havin'!
Posted on 8/24/16 at 11:25 am to Ole Geauxt
quote:
So, wick/wickowick doing work???
I can't type on my phone! I wish there was another excuse. Alcohol would be so much more enjoyable as an excuse.
This post was edited on 8/24/16 at 11:26 am
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