I recently catered a luncheon for a yoga retreat for 40 people. I used two large containers of Olivia's Organics Spring Mix, about 4 cups of baby spinach leaves and 4 cups of baby arugula. I added 2 small containers of grape tomatoes, 4 cukes, peeled, seeded and thinly sliced, 1 red onion and 4 ripe avocados, peeled and sliced lengthwise. There was plenty to go around with a little leftover. I served 2 dressings on the side. Hope this helps!
Probably too late to this party, but think of any salads you have made for smaller groups, say a family dinner, etc. How far did the salad go per head, and what size salad did each get? If you have a decent idea there, you could simply scale your recipe from that point.
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)