In a little over a week we're having a court of honor ceremony for my son eagle scout achievement. ( Gloat - We're so proud of him. What a huge amount of work over many years that was.)

It's mid afternoon so my buffet menu so far is sandwiches and potato salad and cake. I need a couple more salads or dishes, what would be good that's pretty easy and I can make ahead of time? I've never prepared food for that many people so I'm pretty nervous about pulling it all off myself. Help... please.

An additional salad that does not contain "salad dressing" or mayo would be a great idea. A simple italian bow-tie pasta salad with grape tomatoes, black olives, pepperoni, and whatever you like with a nice italian dressing drizzled and tossed is a possibility. Maybe some cut/diced fresh fruits on a platter or tossed in a bowl. There are endless possibilities.

Congratulations! Hummus & veggies? Chips & salsa? (An especially good idea if you have canned salsa left from last year's garden.)

First of all, congratulations! I know you're very proud of him!

The following are two easy salad recipes I fix for get togethers...simple to double or triple for bigger crowds.

Summer Corn Salad

4 ears fresh corn
1 (big) handful cherry tomatoes, quartered
1/2 C. chopped fresh basil
1/3 C. diced red onion
1/4 C. chopped fresh parsley
4 oz crumbled feta
2 Tbsp. red wine vinegar
1/4 C. extra virgin olive oil
salt and fresh ground pepper to taste

In a large stockpot, bring enough water to cover corn to a boil. Cook corn in boiling water for 5-7 min. or just until tender. Cool slightly. Cut kernels off the cob and place in a med. bowl.

Add tomatoes, basil, onion, parsley, feta, vinegar and oil. Toss to combine. Season to taste w/ salt and fresh ground pepper.

(You CAN use frozen corn for this recipe and it tastes just fine!)



Marinated Coleslaw

1 sm. head cabbage, chopped
4-5 green onions, chopped
1/4 C. toasted sesame seeds
1/4 C. slivered almonds
1 pkg. chicken flavored Ramen noodles

Dressing
3 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/3 C. cooking/salad oil
Ramen flavor noodle packet

Combine vinegar, sugar, oil and contents of flavor packet. Combine cabbage, green onion, sesame seeds and almonds. Pour dressing over cabbage mixture. Thirty minutes before serving, break up noodles with your hands onto salad. Mix well. (I add the dressing an hour or so before serving)

Good luck and let us know how it goes!

Tomato/cucumber/onion salad is usually well liked.

I second cole slaw, and O-baby's sounds interesting. I like cole slaws with a sweet/sour dressing versus a mayo dressing.

I think there was a recipe for taco salad here recently - that might go over well with the younger crowd.

I like bean salads, but I'm usually the only one who does! Fruit is a good idea too because it doubles as dessert for people who pass on cake.

Broccoli Salad

4 cups broccoli florets (1 head)
1/4 cup sliced red onion
1/2 cup sliced red pepper (I usually put a full pepper in, which is considerably more)
1/4 cup raisins (I often sub dried cranberries)
2 1/2 Tbsp sliced almonds, toasted
--
1/8 tsp salt
1/8 tsp black pepper
1 slice bacon, crumbled
2 TBSP white wine vinegar
2 Tbsp sugar
1 1/2 tsp oil

Combine salt through oil & whisk.
Pour over remaining ingredients (after you put them in a bowl, of course)

Wait... I have a better idea... how about trying out that rhubarb lentil soup recipe on the rhubarb thread? (SOMEBODY brave has to try it some time and tell me if it tastes as disgusting as it sounds.)

quote:

Wait... I have a better idea... how about trying out that rhubarb lentil soup recipe on the rhubarb thread? (SOMEBODY brave has to try it some time and tell me if it tastes as disgusting as it sounds.)

CJB, I can't grow rhubarb down here or I would give it a go! Come on, girl...you're gonna have to give it a try and report back here. It may be your newest favorite food!

After all, how bad can something be that contains creme fraiche?

Cooking for a large crowd is a learning experience. Years ago, my Grandmother gave me the best advice for a new bride, whenever you do a meal like that for a crowd, the next day, sit down and write down what you made, how much you had left over, if you needed something else, how many people.... We do ranch spring work with the neighbors, and I have kept the book for 28 years, any other large group such as graduation or church suppers. It is very helpful!

Then the next time, you have a place to start, like say a graduation or a wedding. Mrs.K

A vegie and fruit tray are always appreciated by those trying to be careful. A package of powdered ranch dressing and 8 oz of sour cream is my favorite vegie dip. A good fruit dip is marshmellow creme and Cool Whip, with a drop of vanilla. These are also easy to farm out to others who are willing to help with the buffet! Always ask for help with these big affairs. You want time with your son and family on this day. Ask some other moms to help you out!! Your son has truly achieved a pinnacle few ever reach. Congratulations and job well done, Mom. From one Eagle mom to another.

Lucia

Oh, ps. These recipes sound wonderful. I cant wait to try them. We are now cooking for two, so I do need an occasion to cook. A bowlful of salad goes a longgg way!

Take Daisey Dew's pasta salad and add black beans, garbanzo beans, green peas, corn, black olives, artichoke hearts and cubed or shredded or crumbled cheeses of your choice and you'll have people tripping over your feet for the recipe. You can substitute a greek dressing instead of italian for something slightly different.

congrats on your son's achievement. Both my boys have earned the rank of Eagle Scout and my daughter is working on her Girl Scout Gold award. (She's in Boy Scout's Venturing, too- the co-ed division of Boy Scouts). The lessons learned in Scouting- the self-reliance and organizational skills, are priceless.

This is a WONDERFUL summer salad, and healthy too. Be sure to use a good quality extra virgin olive oil. I have used one that has California mission olives crushed together with organic blood oranges. The extra fruitiness is delicious in this dish. (You can also get the same fruitiness by using raspberry or pomegrante vinegar.) I add whatever vegetables I have in the refrigerator. Red, orange or yellow bell peppers, chopped carrots, even edemame add color, flavor and nutrients.

Barley Salad
Ingredients

1 cup barley
3 cups water
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt and black pepper to taste
1 cup grape tomatoes
1 cup peeled diced cucumber
1/4 cup fresh basil chopped
1/2 cup diced red onion

Instructions
Bring 3 cups water to a boil in a saucepan and remove from heat. Stir in barley and return to heat. Return to a boil, reduce heat and cover, simmering for 30-40 minutes. Barley will be done when it is tender, but still chewy. Drain remaining liquid and return the barley to the pan. Cover and allow the barley to steam, off the burner, for about 10 minutes.

Meanwhile, mix the olive oil, red wine vinegar, salt and pepper. When the barley has steamed, dress it with the olive oil mixture. (Dressing the grain while it is hot will allow it to absorb more of the vinaigrette.)

Refrigerate overnight, or until completely cool. Add grape tomatoes, cucumber, basil and red onion and toss. Adjust seasonings.