The salad bar sounds like a great idea for a progressive dinner.

I had a Surprise dinner once where I assigned every guest an ingredient-no one knew what was for dinner until they got here and we put it all together together.

Whats in season. Lets start with that.

The salad bar sounds like a great idea but, and I can't believe I'm telling you this...add some crumbled cheese, like maybe some blue....LOL .... as well as cheddar and feta .

Other than the croutons the other crunchy toppings don't do it for me, sounds more like a soup party. I'd add in more nuts for the crunch factor.

We always like a variety of chopped vegis to go on salad, cauliflower and broccoli florettes, small grape tomatoes, sliced or diced zucchinni and cucumber, radishes. And I agree with Chase about the cheese, I usually put out 2 or 3 cheeses. Sometimes I even put out diced hard boiled egg.

Joanne

OMG Sharon...you are too funny!!

Linda, Anything goes on a salad bar-have fun!!

Cheers!
Susie

Apples and squash...
And of course it would be easier if I knew where everyobne else will be going and what they will be serving. I love that layered salad with bacon cheese and peas...but if the next person will be serving peas.....
I am also thinkign "lazy"...and making all those dishes of chopped stuff and putting out into little bowls would be a major tsouris...
But then I do have those 6 dishes shaped like candy corn....and that pumpkin dish....and they would be cute with shredded cheese and bacon bits abd crutons....
But I also have a gigantic wooden bowl....and I could make a tableside Caesar salad....
But then if there weren't Blue cheese somewhere, several people would be disappointed....and others would cheer! LOL!

I think that sounds great. To put it over the top, for me anyway, would be some smoked oysters.

Parmesan crisps, I love them.
Di

Oh...parm crisps....I forgot...but don't think that will be a good last minute thing....
Wasn't even thinking bread stuffs...Gotta have a couple of abguettes or foccacia.
I don't like raw broccoli and cauliflower in a tossed salad...to me they belong on the crudites tray
But eggs are good too.
I guess I will have enough "add ons" to fill those cute little bowls I have.
How would you serve the dressings? pitcher? Gravy boats?
Maybe it would be easier just to dress a salad with a generic oil and vinegar and serve "stuff" on the side...
Or should I set out different wooden bowls of different greens and 3 dressings and them pass the add ons?

Can you find some small "olive oil" type bottles that have the pour spout? Those would be great for dressings..
I like oil and vinegar..but I also like creamy..so I tend to think if you can set out a few different dressings plus oil and vinegar..that would be great.
I think you should also include a dish of dried bite size fruit. I love a little "chew" in my salad..raisins, cranberries, cherries even sliced dried apricots.

I think I'd do a twist to the salad bar:

a "Fall" salad

mixed greens
roasted and seasoned pecans
thin slices of fresh apple or pear
sauteed rings of fresh onion
dried cranberries

small toasted slices of French bread spread with goat cheese or brie

Balsamic vinaigrette

(my caterer made this salad this past Friday for a group at the office - she made a vinaigrette that had apple butter in it and apple cider vinegar - it looked and tasted wonderful!)

oh I'm liking Teresa's idea ....go all Fall!

Alexa served this salad to Woodie , David and I when we were there for lunch last year...right about now actually. It was delicious!!

Alexa's Autumn Salad With Cranberry Vinaigrette

1/2 Cup chopped walnuts
1/4 Cup cranberries
1/4 Cup balsamic vinegar
1 Cup red onion chopped
1 Tbl Maple Syrup Brown Sugar or Honey
1 Tbl Dijon-style prepared mustard
1 Cup vegetable oil
salt and pepper to taste
10 Cup mixed salad greens rinsed and dried
2 Anjou Pears ,cored and thinly sliced

Toast the walnuts for 8 to 10 minutes in a 350F oven, or until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, syrup, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper. In a salad bowl, toss together the greens, pears, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Note: Also great with crumbled Gorgonzola......or of course Maytag Bleu!

I'm going to suggest NOT doing the salad bar! You said you wanted to show off a little and we're all used to helping ourselves at salad bars. And whenever I make my own salad at a bar, it just looks like a big jumble! On the other hand, people love to be waited on and have something that is beautifully plated presented to them.
If you chilled the plates in the fridge, had your toppings ready to go and had the salad all ready to toss with the dressing (maybe a spinach with bacon salad, topped after dressing with some red onion, a few strawberries and some toasted pecans) and then a little wedge of blue cheese on each plate? Pass parmesan crisps at the table in a pretty bowl along with an assortment of fancy olives. You could do up a pretty plate for everyone in a few minutes while your spouse got everyone a drink and a bonus would be that there wouldn't be as much waste with leftovers and "unused" toppings.

Ok...y'all just talked me out of the salad bar....and into salads plated in the kitchen...with fall fruits and perhaps squash muffins.
Last night I had a lettuce salad with apples and pears and a pomegranet balsamic dressing...it was yummy!
But how do I get all the apples and pears cut upw ithout them browning? I guess I will lightly dress tham with EVOO and some rice wine vinegar.
This has to be very close to ready to pop on the table an hour after I leave the house....and we have to eat and be out of my house in an hour.
I am filled with fear and trepidation....this will only be the second time I have gone to this affair that I haven't had the main course....and the other time, the main course was tasteless meatloaf, overcooked peas and watery mashed potatoes....and no salt on the table...and it was in June and the hostess didn't have central air and was avoiding using a fan for fear the candles would drip.
What I have learned from all this...if if you are presented with good food....eat and don't worry about what's to come!!
So...I'm leaning to Teresa's menu....but what to I do about those who say..."Oh! Linda! Iw as so looking forward to your blue cheese dressing!"...But I can't make blue cheese for everyobne....as some people hate it.
I am sure that as the week progresses I will lean more and more to...
"just make a salad and serve it!!" LOL!
Copying and pasting Alexas' cranberry vinaigrette....are the cranberried fresh or dried?
Linda C

If you use some apple and pear slices on top of your salad, just slice them ahead of time and toss with a little lemon juice squeezed on top.... they won't brown.

Since you're a little nervous, why don't you do a mini version of the salads this week for just you and your husband? Prepare it ahead of time just like you'd do for the dinner gathering, see how long it takes you to assemble your two plates and how all of the toppings look after a few hours in the fridge.

Just remember when the hostess is smiling everyone will enjoy the party!!!

If you want to show off I'd go with the ceasar made table side. I'll never forget the first time I had that prepared for me way back when.

Like Sharon mentioned, Alexa's salad was wonderful! I had two servings and wanted more...I can't believe it's almost been a year since mayhem weekend.

Knowing you I know whatever you decide on it will be good...and a great time with friends.

David

Wondering about preparing Caesar for 8...
Probably going to do the apple pear and vinaigrette....maybe! LOL!

But this is just the time to shake 'em up! Don't do blue cheese - ha!

My caterer does a pear caesar salad with Asian pears, grated parm, and croissant croutons that is wonderful too!

I am thinking a winter salad of mixed greens with cranberries, red onion and beets and a nice vinagrette or a creamy blue.

Light but still satisfying. And rolls, must have bread to soak up the left over dressing on my plate.

Then of course there is always a red beet salad a top mixed greens,toasted walnuts and feta....or blue.

You filled with fear and trepidation, now that's a hoot!

Beets?? I would be afraid a few people would run screaming in horror....
Remember...these are a motly pot luck gathering of church folks....not a group of hand picked friends. To some of these people broccoli is odd...a salad becomes "gourmet" when you add balsamic vinegar. Some of these people may be part of the Jello salad and canned cream of XXX casserole group.
No beets!....and no feta....and the only reason I would consider a blue cheese dressing is because these people know that the best blue cheese is made just down the road!
BEETS! Oh my....way too daring!!
Linda C

Linda I think the idea of individual salads is a good one. This is a Rachael Ray recipe that I have made a few times and has been enjoyed.

Bleu Cheese and Walnut Salad with Maple Dressing Recipe
Yield: 4 servings

1 (10-ounce) sack baby spinach
1/3 pound bleu cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper

Alexa's salad sounds really good. I've copied to try. Thank you.

Place spinach on a large platter. Top with bleu cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.

NOTE: I added diced pears with this and it was wonderful. At Christmas time, I added some fresh cranberries.

I think Alexa's salad sounds good, I like salads with a bit of crunch, some sweet notes and interesting greens.

I don't care for blue cheese and I'm not a big fan of the basic viniagrette and I want just a bit of dressing on my salad, so a salad that's "dressed" for me often gets the top layer eaten and that bottom layer drenched with whatever dressing used gets left on the plate. I'd prefer a choice of a couple of dressings, so I could choose.

I like the idea of the fall theme and as gbsim said, a sprinkle in lemon juice or even a dunk in water mixed with lemon juice will keep the fruit from browning.

Good luck, and you could always serve a chunk of blue cheese on the side, as has been mentioned. A nice autumn salad with a chunk of good bread and a wedge of cheese could be pretty much a whole meal for me!

Annie

Alexa if you are out there....remind me were the cranberries in your salad fresh or dried...?

Ever since posting your recipe the salad has been calling me! LOL

The cranberries to use for Alexa's vinaigrette are fresh - I keep a bag in my freezer for this salad dressing (which is really good) and to plop in a Cosmo or two. I didn't think this was the salad that she made for us, LOL, but I guess maybe I had too many martinis to remember! I have made this salad on more than one occasion however and its great. (Can it really be a year since Martini Mayhem?)

LindaC filled with fear and trepidation? Nah, I don't think so.

I think you may be correct Woodie. I remember the pears, nuts, and greens but I think it was blue cheese dressing...mmmm dang those martinis! LOL

David

Damn I was sure that was the salad but now that you mention it.........maybe not. All I know is that whatever the hell she served us it was good! LOL

Woodie, I did a double take when I read your instructions about Alexa's vinaigrette. When I got to the part where you said "plop in a Cosmo or two" I thought you meant add a Cosmo or two to the dressing.

Speed reading can be a source of entertainment.

Jim

Ok now! Alexa......how about the recipe for that dressing? Or at least enough info so I can wing it?
Did Sharon get it right?