Salad for a Crowd – Easy, Vibrant Party Pleaser
This big-batch green salad comes together in just 15 minutes and is bursting with fresh veggies, cheese, and crunch—perfect for parties, potlucks, BBQs, or casual gatherings. It’s a colorful and customizable crowd-pleaser that pairs well with just about any main dish.
Ingredients
- 3 heads romaine lettuce washed and chopped
- 1 large bag spring mix
- 1 container grape or cherry tomatoes washed
- 1 large cucumber sliced
- 1 small container button mushrooms sliced
- 1 yellow bell pepper seeded and cut into strips
- ½ red onion sliced into strips
- 2 cups grated cheddar cheese
- 2 cups grated mozzarella cheese
Instructions
- Layer the Greens: In a very large bowl or serving tray, combine the chopped romaine lettuce and spring mix.
- Add the Veggies & Cheese: Arrange the tomatoes, cucumber, mushrooms, bell pepper, red onion, cheddar cheese, and mozzarella cheese on top—layering in rows or decorative patterns if desired.
- Chill Until Serving: Cover loosely with a damp paper towel and then plastic wrap. Refrigerate until ready to serve.
- Toss & Serve: Just before serving, either gently toss the salad or let guests toss individual portions with their preferred dressing.
Notes
- Make it a meal: Add grilled chicken, hard-boiled eggs, chickpeas, bacon bits, or tofu.
- Flavor themes: Turn it into a Greek salad (feta, olives, cucumbers), Cobb salad (egg, avocado, bacon), or Mexican-style (corn, black beans, cotija, tortilla strips).
- Storage: Best served the day it’s made. Keep undressed and covered in the fridge for up to 24 hours.
- Dressing ideas: Serve with ranch, balsamic vinaigrette, Italian dressing, or honey mustard.