I'd rather have a pasta/noodle or potato salad than broccoli salad given the choice between the two. And a lot of your sandwich fixings can double as salad, too.

Problem with soup is maybe extra cost of serving (use disposable coffee cups) but in quantity. You'd need several crock pots all going at the same time to keep warm. Plus, look at your weather forecast. Cold or wet weather, yes to soup. Warmer and sunny, not so much.

Hi Sushipup! I just saw you over at the Kitchen Table! :-)

The Chopped Italian salad I make includes Ditalini pasta (very small tubes) - not a lot - just one of the many âÂÂchoppedâ ingredients. Do you think I should not go with a pasta salad because of this?

A potato salad might be a good choice. I tried this Lemony Potato Salad last week and enjoyed it very much. It would also be super easy to make for a crowd (few ingredients). However, I think my husband missed the good ol' fashioned type. :-)

I just came across this Pasta, Pesto, and Peas salad by Ina Garten; I usually do well by her dishes. This would mean 2 visually Green salads - is that a problem?

This post was edited by jeri on Wed, Feb 27, 13 at 14:01

Also - we will be serving dinner to about 20 people at the event and that meal will include mashed potatoes - so perhaps I should not do a potato salad for lunch? Those 20 will have been there for lunch too.

For dinner, the committee voted for Fried Chicken, mashed potatoes & gravy, frozen corn, and biscuits. The chicken will come from the local store. Frozen corn? I don't think I have ever served frozen corn before. I pretty much insisted on adding a Caesar Salad though - I just had to get something green on the plate!

This will likely be a very good meal, just out of my comfort zone I'm afraid. I was out voted a lot yesterday! :-)

I'd do a fruit salad for the lunch 2nd salad. Not a jello or fluffy dressing one, but a plain fruit salad maybe undressed or with a very light citrus dressing. Just a drizzle of something like this:

1/4 cup fresh lime juice
1/2 cup honey
1 tsp. grated lime peel, if desired

I like the idea of the fruit salad too. I had a delicious one last night that was just strawberries, blueberries, and pineapple, with the pineapple juice as the dressing.

Yes - fruit salad! Perfect!

Should I do something different than the Italian Chopped salad? Sushipup made the observation that a sandwich bar's ingredients are the same as a salad - I had not thought of that! In fact - I didn't get what she was saying until long after I had read it! Perhaps a pasta salad with the fruit?

I would not have pasta at all. It's too starchy with sandwiches. I agree with the recs for fruit salad which makes a contrast in flavors and textures from the sandwich bar, and adds freshness.

Cheryl

I always like to eat my sandwiches with really yummy kettle cooked potato chips:)

But if you want to do another salad, I think broccoli is a good idea, or maybe cold green bean with nuts - some sort of veggie that isn't included in the sandwich bar.

I think a pasta salad and a fruit one would be very nice, especially since the same people are eating a Caesar salad at another meal.

I'm not a huge fan of green salad and mostly avoid them, but I really like Cathy (Mustangs) fig and prosciutto salad. I usually make that with spinach, if you are really set on a green salad at each meal.

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

4 tbls olive oil
2 oz thinly sliced prosciutto cut into strips
1 tbls raspberry jam
3 tbls fig balsamic vinegar
1/3 cup dried figs, chopped into small pieces
1 tbls finely chopped shallot
5 cups baby arugula (I use spinach)
1/2 cup chopped walnuts, toasted
2 oz Parmesan, shaved into thin strips

1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool.

2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, � tsp salt; toss to combine. Let cool to room temperature.

3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan.

Good luck and have fun!

Annie

Yes, for the fruit salad, that's a great idea. And I like a chopped italian-style salad.

Anyone else comment on soup?

Yes, for the sandwiches, have assorted toppings like lettuce, tomato, sliced onions, maybe a muffaletta salad (marinated olive salad), and whatever else goes along with finger food, to have on the side.

sushi, I like the idea of soup and a sandwich, although as you mentioned, additional serving pieces (like Styrofoam cups or bowls) would be required.

Actually, a couple of big 18 quart Nesco type roasters would keep a lot of soup hot, a couple would probably be sufficient.

If you have soup with the sandwiches, though, then I think pasta would definitely be too much, I'd stick with the fruit and/or chopped salad.

Annie

I personally really dislike soup at an event where you have to try to juggle a plate (possibly paper) and a hot cup of soup -especially in paper or styrofoam (neither balances well on a plate), while serving up your food onto your plate, get a beverage maybe, etc. Unless service is provided, I really think soup is a bad choice (just logistically) for a side dish.