Buffet Salad Recipe

Buffet Salad picture




 Head of lettuce1⁄2
 Curly lettuce/Red lettuce1 Bunch (100 gm)
 Romaine head1
 Watercress/Spinach1⁄2 Bunch (50 gm)
 Tomatoes2 Medium, peeled
 Avocado1 Medium, peeled
 Hard cooked eggs3
 Bacon1⁄2 Pound, cooked crisp
 Diced cooked chicken breasts2 Cup (32 tbs)
 Crumbled blue cheese/Finely grated american cheese1⁄2 Cup (8 tbs)
 Chopped chives/Green onions2 Tablespoon

Nutrition Facts

Serving size

Calories 279 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.8%

Saturated Fat 5.1 g25.3%

Trans Fat 0 g

Cholesterol 104.9 mg

Sodium 467.1 mg19.5%

Total Carbohydrates 15 g5%

Dietary Fiber 3.9 g15.6%

Sugars 2 g

Protein 15 g30.2%

Vitamin A 136.6% Vitamin C 30.3%

Calcium 8.7% Iron 6.9%

*Based on a 2000 Calorie diet


With a sharp knife, chop each of the greens very fines. Spread in layers in a large salad bowl, heaping up slightly in the center. Finely chop tomatoes, avocado, eggs, and bacon. Arrange these and the chicken, cheese, and chives in rows of contrasting colors over the top of the greens. For an especially attractive pattern, arrange tomato and avocado in two wide rows, side by side, across center of greens. Next to tomato, place a row of cheese, then eggs. Next to avocado, place a row of chicken, then chives. Sprinkle bacon along edges of tomato and avocado. To keep the attractive design while serving, pour part of the dressing across only one end at a time; mix lightly, and serve from that section.