I hosted a salad bar party for folks at work as sort of an end-of-summer hurrah. I mostly used veggies from Farmer Pete, and spent probably about $20 for the rest: chicken, lettuces, cheese, and olives. That is an inexpensive, fresh lunch for 12 people! And everyone could choose what they liked: lettuce, peppers, radish, broccoli, carrots, pickled beets, scallions, two cheeses, grilled chicken, bacon, and hard-boiled eggs. For dressing, I had olive oil and balsamic vinegar, and I also made a Creamy Italian dressing from the Well-Fed cookbook.
The best part was all the leftovers that Greer and I enjoyed for a few days afterwards. We are going to start having “salad bar” ingredients ready to go in the fridge! Thanks again for the inspiration, Mark!