I belong to a club that meets for lunch monthly at 11:30, and another meets at noon for a glass of wine and the luncheon is served at 1:00 or 1:15. ( manily because about 1/2 of the group comes late. I have had more bridal luncheons that I can count and the time is usually meet at noon and sit down to eat at 1:00. A luncheon is usually a set table and plated dishes. I would doi the chicken salad OR the tomato pie, not both. and serve it on a plate ( duh!!) with a serving of the salad you mentioned and either a few bits of juillienned carrots or a wedge of melon and a few berries or a couple of slices of tomato and some grated cheese on it....just a little decorative "something". Then serve your scones in a basket at the table and for dessert I would not do the bite sized stuff, but serve one of each on a plate with the coffee....or serve an individual lemon tart....the kind that are 4 inches...or pie....or a brownie and ice cream... For a luncheon years ago I served cold cucumber soup and then a salad nicoise with a popover and cake for dessert. Another time I served chiucken salad on a lettuce leaf, with melon and raspberries on the side, several different kinds of breads and rhubarb crisp for dessert. Don't make it too much. Linda C

Thanks again everyone for your input. Based on your suggestions, I changed the salad to baby lettuces (farm fresh!), added assorted rolls and butter from our wonderful bakery, and also picked up teeny tiny gourmet cupcakes (in grown up flavors like salted caramel, lemon, etc.). I also bought nice to go containers at the party store. I still had the fresh fruit platter with mango, berries, melon, the cold tandoori chicken, and the leek and goat cheese crustless quiche. But I also made a pearl cous cous salad, based on suggestions here. I served Panna water and Pellegrino sodas. It went well, and I was very glad for the excellent suggestions I got here. The teachers really noticed and appreciated that it was a lighter, healthier menu, and homemade. Since it was only 12 of them it was something I was able to do pretty much by myself so that's why we could do something a little different.

Not cole slaw, but a very popular slaw in my groups. You can make Napa Slaw head of time and quickly assemble before serving. Have fun! Napa Coleslaw NOODLE MIX 3 packages original flavor Ramen noodles -- crushed 4 tbls black sesame seeds 8 oz sliced almonds ½ stick melted butter THE DRESSING 1 c. peanut oil 2 tsp. soy sauce 1 c. sugar 1/2 c. rice vinegar 1/2 tsp. salt 2 flavor packets from the Raman noodles THE ASSEMBLY Napa cabbage (Bok Choy)  shred entire head for a party 1 bunch green onions  thinly sliced The Noodle Mix The Dressing FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock. FOR THE DRESSING: Combine and blend well. I use the stick blender. FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage, dressing, and noodle mix and toss. OPTION: Grilled chicken can be added to the salad to make a main course.

Our WalMart has a good deli selection, although I've only bought salad there. I bought baked goods a couple times and they were very good. I've had rolls that were bought there, also, and they were so good I have them on my list to get some. There is no lunch counter, but there is a McD's. Guess it would be tacky to buy at the WM deli and then go use McD's table and chairs, you think? Sue