How to: Serve a Salad Buffet

1. Pesto Potato Salad | 2. Arugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing | 3. Lemony Kale and Roasted Mushroom Salad with Pecans | 4. Roasted Beet Salad with Ricotta Salata

Summer entertaining starts this weekend, and one of the easiest ways to feed lots of people is to make a whole host of salads in advance and line a whole buffet table with the colorful bowls. Put out bread and olive oil, then let guests fill their plates with these quick healthy recipes.

To put together a salad buffet, you’ll want to find some balance. I like to choose: 1 leafy green salad; 1 salad focused on another vegetable (string beans, asparagus, kale, beets, etc.); 1 carb-y salad (either grain or potato); and 1 salad with some protein in it (chicken, fish, or cheese).

And here’s a second combo – this one has a sort of Southwestern theme, so you could pair it with stacks of tortillas or homemade cornbread.

1. Chipotle Barley Salad with Corn, Zucchini, and Radishes | 2. Fennel-Cabbage Slaw | 3. Colorful Southwestern Salad | 4. Warm Blue Potato and Green Onion Salad

Would you serve a salad buffet to guests? What four salads would you serve together?


  1. Your recipes look yummy, just found your site as looking for a gluten free falafel recipe and you had one. If you use dried chickpeas soaked over night and then whizzed in the blender (no cooking required, yippee!) you can fry them without them falling apart. They taste great.

  2. I am the “salad bringer”; that started w/ the broccoli/Bacon/cranberry salad. For the last bbq we did, I had several salads: 2 coleslaws, Texas caviar, a plain pasta salad a la Dr. Bigot wogly’s, and of course, the broccoli salad. The last I brought salad, I simplified things. Arugula, oranges, red onions w/ French vinaigrette; and, arugula, beers & goat cheese w/ the same vinaigrette. Good winter salads.

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