potatoes cooked and cubed can of minted peas drained couple of spring onions chopped
dressing mayo with some honey mustard mixed in to taste, combine and chill until ready to be eaten.
uli,
Dec 8, 1:50am
bump for kellz
kirstybrooks,
Dec 8, 7:20pm
I make rockmelon, cherry tomato and feta salad, super easy and yummy! Refreshing too for a hot day.
arielbooks,
Dec 8, 7:55pm
Kumara and Green Bean is nice too. I make a dressing with lemon and honey for this one viniagrette style whereas I use a Moya based one with Kumara and Orange.
davidt4,
Dec 8, 7:59pm
Baked peeled beetroot with olive oil, red wine vinegar, dried mint, fresh mint and feta.Add the feta at the last minute or it will look terrible.
freedreamz,
Dec 8, 8:03pm
here is the banana and kumera salad that i do - 3 Bananas - sliced just before putting into the bowl Couple of large kumeras - peeled, boiled till tender, cooled and cut into cubes. 1 Onion sliced and saute'd 1/2 cup sultana's 1/2 green capcicum
Dressing - 1/2 cup of sugar 1 dssp Curry Powder 1 tsp Tumeric 1/2 cup white vinegar Shake together, pour over, chill. Best made the day before, the taste gets better with age .mmmmm yum
I see this has a start date of January. So I assume it has been bumped for some one.
If you are looking for easy ( which when you are cooking for 50 is always a good thing). One of my easiest salad is: Bean Salad One tin of butter beans one tin of chickpeas One tin of baked beans one tin of whole kernel corn One tin of savory tomatoes Half red onion, chopped thinly
Drain and wash the tins of beans, mix other ingredients, dress with a balsamic and oil dreessing.
Of course, make a larger quanity for fifty people
buzzy110,
Dec 9, 7:42pm
This idea has got my vote.
honda886,
Dec 10, 4:43pm
Tracey's Potato Salad
This salad is easy as to make and so popular. Just boil the potatoes till slightly tender and drain and cool. Cut finely one large onion and dice up 4 hard boiled eggs, cooled down prior.cut eggs into small cubes. Add egg and onion into cooled potatoes.Mix with Best foods mayonnaise or the ETA blue mayonnaise.Add some bits of parsley or mint on top of salad for presentation. This potato salad is yummmy.and make sure you salt the potatoes for more flavour.
meadze1,
Jan 3, 12:57am
Whats your best interesting salads for a large dinner crowd! I once had a beetroot and strawberry one but have never seen the recipe.I need some salads that I dont need to prepare at the last minute as I will have enough to do. Look forward to your catering ideas.
duckmoon,
Jan 3, 1:07am
roast vege salad; or potato salad; or bean salad; tomato, feta and basil salad egg salad. kumera and orange salad.
When you have an idea what you want to cook - let me know, I have a recipe book which has the quantities for 50 peopl.e
ant_sonja,
Jan 3, 1:28am
Don't know about gourmet but how about roast pear Salad with Walnuts & Gruyere or Blue cheese!
Tonight I made a Salad out of roughly torn spinach leaves (you could use the baby variety), orange segments, Strawberries, finely sliced onion rings and Emmenthal Cheese. The dressing was made from raspberries, Apple cider vinegar, Olive oil & Salt & Pepper. I also added fresh chives and parsley.
You could also make a really nice Greek or Caesar Salad using only the best ingredients to up the ante sort of speak.
Those are just off the top of my head but might give you some ideas.
gardie,
Jan 3, 11:38am
I've made that = slice the bananas thickly - coat in lemon juice.Makea curry mayonaise - butter in pan, add curry and stir to heat, remove from heat then stir in some good store brought mayonnaise.Pour this over cooked kumara and banana peices.I don't use coconut but if you particularly want this, you could add some coconut to the dressing or perhaps use some coconut milk to thin it down.
toadfish,
Jan 3, 11:53am
Toadfishes Brown Rice Salad
1 cup brown rice 1 3/4 cup water 1/4 cup soya sauce (light if available) 1/2 onion finely chopped
Cook the rice in the water & when cooked & still hot add the soya sauce and finely chopped onions let cool (a couple of hours preferably overnight)
Add the following ~ 1 red pepper chopped 2 Spring Onions 1/2 cup roasted peanuts chopped ( I leave them whole) 1/2 cup each of roasted sunflower and pumpkin seeds and sultanas.
Dressing: 1/4 cup olive oil 2 tbsp lemon juice 1 tsp grated lemon rind 1 clove garlic crushed 1 tsp fresh ginger 1 tsp honey or Sugar
Mix and pour over salad.Mix well. I have the dressing in a jar, the nuts etc in a bag and the rice in the fridge and just mix together last minute.
If you are having lots of other salads I would triple this recipe for 50 people.
I recently catered for 40.
We had Brown Rice Salad Pasta Salad Green Salad coleslaw.
We had far too much left over. Depends on the "type" of people attending. big eaters vesus sparrows.What I found useful was I had to take the salads to a venue so I brought a box of large snaplock bags and put the salads in those and they stacked flat in the chilly bin. then when ready to serve, just tipped them out on the platters.
wingee,
Jan 3, 1:02pm
SAme, but I combined her salad suggestions, ie, orange, cherry tomatoes, advocado and feta into one salad, I also put a hint of red onion in too with her Dijon dressing and it was devine.
meadze1,
Jan 4, 3:36pm
Anyone got the orange and kumara recipe!
bunny12,
Jan 4, 3:54pm
I went to a bbq years ago and someone brought the following kumera salad. I have made it countless times since and people always comment on it and come back for more:
A couple of kumera - peeled, chopped into smaller pieces, boiled, cooled, cubed. Tin of apricots - drained, chopped. Mix together with thick (got to be the thick variety) mint sauce.
Great made the day before and just increase for larger numbers, it sounds weird but tastes great and - so easy!
naki45,
Jan 5, 2:05pm
I used to make the Kumera and Orange salad, 500gm pre boiled kumera chopped with thin orange slices of one orange(cut crosswise and skin still on) and half an onion cut into thin slices. About 1/4c fresh chopped parsely. Ground black pepper. Now the dressing was Oil and Vinegar, cut remember exactly what measurements. Have a mate coming today who used to make this in large amounts for catering will ask then post again later, if noone else has.
Egg salad always goes down well and so easy. I usually use 1doz eggs(family 5, but always some left over) 2-3 finely chopped celery sticks. tub of sour cream and enough mayo until it is at the consistancy you like it. I mix in enough curry powder to my liking with a few tablespons mayo then mix through salad, better made at least 5-6 hours before you need it.
And you can't beat a good pasta salad, there are so many variations. Or a greek type salad. Mmmm love my salads lol
terraviva1,
Jan 6, 2:45pm
Watermelon, a little red onion, mint and feta.
Dress with 2parts rice wine vinegar, 1 part sweet chilli sauce reduced by 1/2 (adjust seasoning to taste, a bit of lime is nice). You can dress this up to 1 hour in advance, just don't crush the feta.
bev00,
Dec 10, 4:05am
too good to lose .
motorbo,
Dec 10, 6:46am
for the gluten free folks.hulled millet is a great replacement for cous cous, i used to make it and add lemon rind, roast vege - red peppers, cherry toms, mushrooms, red onions, courgettes, add plenty of parsley and salt and black pepper and a vingerette
liamjosh,
Dec 10, 1:03pm
toadfish wrote: Toadfishes Brown Rice Salad
1 cup brown rice 1 3/4 cup water 1/4 cup soya sauce (light if available) 1/2 onion finely chopped
Cook the rice in the water & when cooked & still hot add the soya sauce and finely chopped onions let cool (a couple of hours preferably overnight)
Add the following ~ 1 red pepper chopped 2 Spring Onions 1/2 cup roasted peanuts chopped ( I leave them whole) 1/2 cup each of roasted sunflower and pumpkin seeds and sultanas.
Dressing: 1/4 cup olive oil 2 tbsp lemon juice 1 tsp grated lemon rind 1 clove garlic crushed 1 tsp fresh ginger 1 tsp honey or Sugar
Mix and pour over salad.Mix well. I have the dressing in a jar, the nuts etc in a bag and the rice in the fridge and just mix together last minute.
If you are having lots of other salads I would triple this recipe for 50 people.
I recently catered for 40.
We had Brown Rice Salad Pasta Salad Green Salad coleslaw.
We had far too much left over. Depends on the "type" of people attending. big eaters vesus sparrows.What I found useful was I had to take the salads to a venue so I brought a box of large snaplock bags and put the salads in those and they stacked flat in the chilly bin. then when ready to serve, just tipped them out on the platters.[/quote
This, this salad is divine and is always better the next day.Make day before and just dress on the morning.
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