30 party fresh salad Recipes

potatoes, cooked and diced, carrots, cooked and diced, green beans, cooked and diced, turnip, cooked and diced, green pepper, diced, red pepper, diced, fresh chives, chopped, low-fat sour cream, chili sauce, celery seed, salt and pepper, to taste

cream cheese, softened, mayonnaise, italian salad dressing mix, snack rye bread, cucumber, fresh dill sprigs and chive blossoms

garlic -and-herb whipped cream cheese, crumbled feta cheese, chopped cucumber, flour tortillas for burritos, 8 inch (from 11.5-oz package), pitted kalamata olive, coarsely chopped, tomatoes, chopped (plum or roma , about 1 1/2 cups), fresh baby spinach leaves

how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market

pineapple, peeled and cut into 1-inch chunks, apples, washed but not peeled, cored and cut into 1-inch pieces, clementines, peeled and segmented, black grapes, cut in half and deseeded (225g), orange, peeled and cut into 1-inch chunks, mango, peeled and cut into 1-inch chunks, kiwi fruits, peeled and cut into 1-inch chunks, pomegranate , seeds of, orange , juice of, champagne (1 wine glass) (optional)

vegetable oil, orange marmalade, cider vinegar, mayonnaise, curry powder, hot pepper sauce, cubed cooked chicken, golden raisins, almonds, toasted, minced fresh parsley

cube chicken bouillon, skinless, boneless chicken breasts, fresh mushrooms, sliced, elbow macaroni, sour cream, mayonnaise, garlic, chopped, curry powder, black olives, drained and chopped, apple - peeled, cored and sliced, yellow bell pepper, thinly sliced, stalks celery, chopped, salt and pepper to taste

cream cheese, softened, italian salad dressing mix, snack rye bread, cucumbers, thinly sliced, minced fresh dill or 2 tsp dill weed