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Garden Salad for a Crowd

This is not your sad desk salad. This is the big, colorful, crowd-loving version that shows up at your party looking crisp, fresh, and low-maintenance. It’s got layers of romaine, spring mix, crunchy carrots, juicy tomatoes, and just enough croutons to remind everyone that salad can actually be fun.
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Prep Time 20 minutes
Course Salad, Side Dish
Servings 50

Equipment

  • Cutting board
  • Knife
  • 2 large disposable foil pans (16 x 12 inches)
  • Measuring cups
  • Serving tongs
  • Plastic wrap

Ingredients
  

  • 9 cups lightly packed chopped romaine lettuce
  • 6 cups lightly packed spring mix
  • 2 ½ cups shredded carrots
  • 2 cups cherry tomatoes halved or quartered
  • ½ red onion thinly sliced
  • 1 medium cucumber sliced and quartered
  • 1 medium yellow bell pepper sliced into strips
  • 1 ½ cups croutons
  • 2 cups ranch dressing
  • 2 cups Italian dressing

Instructions

  • Prep the Greens: Add half of the chopped romaine and half of the spring mix to each foil pan. Gently toss the greens together so they’re evenly mixed and looking fresh.
    9 cups lightly packed chopped romaine lettuce, 6 cups lightly packed spring mix
  • Layer the Carrots: Sprinkle half of the shredded carrots over each pan, but leave a 1 to 2 inch border around the edge with just lettuce showing. This makes it easy for picky eaters to grab the plain stuff.
    2 ½ cups shredded carrots
  • Add the Tomatoes: Cut the cherry tomatoes into halves or quarters (quartering helps stretch them further) and scatter them across the top of each salad pan.
    2 cups cherry tomatoes
  • Tuck in the Onions: Thinly slice the red onion and spread it through the center of the salad layers. This keeps the onion flavor from overpowering the salad—and lets people pick it out if they’re anti-onion.
    ½ red onion
  • Top with Cucumbers and Peppers: Slice the cucumber, cut those slices into quarters, then layer them over the salad. Do the same with the yellow bell pepper strips. This adds that fresh crunch and extra color.
    1 medium cucumber, 1 medium yellow bell pepper
  • Cover and Chill: Cover the pans with plastic wrap and pop them into the fridge until it’s time to serve. Make sure the pans are stored flat and nothing heavy is sitting on top—you want your salad perky, not pancaked.
  • Finish and Serve: Just before serving, sprinkle the croutons over the top of each salad, or serve them on the side in a bowl to keep them crisp. Put out bottles or bowls of ranch and Italian dressing with spoons or pour spouts. Ranch usually disappears first, so maybe keep a backup bottle hidden just in case.