During the summer months I try to incorporate “salad for supper” once a week. Surprisingly enough, my husband is a huge fan of this meal! It’s light yet filling and doesn’t heat up the kitchen which makes me a big fan, too!
I decided to serve the “salad for supper” menu when my parents joined us for supper last Monday night. I set out all the veggies, toppings and dressings and let everyone build their own salad.
One thing that really helps me with weeknight supper prep in general is my Sunday afternoon meal prep. I wash and chop all the veggies like broccoli and sweet peppers, and I also cook the hard boiled eggs that we like on salads.
The day I’m planning to serve “salad for supper,” I put chicken tenderloins in a ziploc bag and marinate them in Italian or Balsamic dressing. When we get home Paul grills them for 3-4 minutes on each side. He was grilling when I took these pictures, so that’s why you don’t see any chicken on the counter. 🙂
If you don’t want to grill the chicken, I also love using roast chicken breasts for this meal.
Here’s how I set it all out for my company salad bar. It was really easy to chop and pile everything on the cutting board, and everything else was served in the containers I use for storage.
The things I set out were:
- spring mix
- grilled chicken
- sweet peppers
- hard boiled eggs
- cherry tomatoes
- green onions
- cheddar cheese
- feta cheese
- bacon bits
- dried cranberries
- salad dressing: ranch, ceasar, balsamic vinaigrette
If you shop at Aldi, this meal is very affordable even if you’re serving lots of people! The sky is the limit when it comes to toppings and it makes it so easy for people to choose exactly what they want on their salad. I’ll definitely put “salad for supper” in my company meal rotation!
Here are some more menu options I like to serve for company: