ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: question about serving multiple salads for 50

Misc.
ADVERTISEMENT
I am responsible for 3 salads to serve 50 people at a class reunion on July 14th. I recently catered a anniversary party for 100 and made 100 -130 servings of several salads and found I had too much food leftover. If I am making 3 salads: 1 - 3-Bean Salad, 1 - macaroni salad and one spinach and fresh berry salad do I make less of each? Or do I make 50 - 60 servings and hope they all get eaten? they are providing their own meats for a BBQ. Don';t want to make too much but absolutely hate the idea of running out of food. Help please
MsgID: 097463
Shared by: Karen in Washington State
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: question about serving multiple salads for 50
  Karen in Washington State
2 Recipe: How to Estimate Food Quantities - How Much Food Per Person (repost)
  Betsy at Recipelink.com
3 Thank You: Thank you!
  Karen in Washington State
4 You're welcome Karen! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Carolyn Salad - That salad...that's a Gina salad?
  • I thought that was called a "Carolyn Salad"...must be one of those regional specialties. eg: last night's Carolyn salad contained: salad mix (the greens, oh my gosh, how did I ever live without them all those years?) ...
  • Spaghetti with Tender Greens and Gorgonzola
  • SPAGHETTI WITH TENDER GREENS AND GORGONZOLA 1/4 cup extra-virgin olive oil 4 medium garlic cloves, minced 2 pounds tender greens such as spinach, beet greens (or Swiss chard, stemmed, washed and chopped) Salt and grou...
  • Ricotta Cheesecake
  • RICOTTA CHEESECAKE 2 pounds fresh ricotta cheese 2/3 cup sugar 1/3 cup flour 4 eggs 1/2 teaspoon cinnamon 2 teaspoons vanilla 2 teaspoons orange zest 1/4 cup candied fruit Preheat oven to 300 degrees F. Butter and fl...
  • Spinach Salad with Sesame Ginger Dressing
  • SPINACH SALAD WITH SESAME GINGER DRESSING "Refrigerate the extra dressing and use on any green salad." 1 bag ready-to-eat spinach 1/2 cup pineapple chunks, fresh or canned 1/2 small red onion, sliced, separated into ...
  • Peg Bracken's Stayabed Stew (1960's)
  • STAYABED STEW "This is for those days when you're en negligee, en bed, with a murder story and a box of chocolates, or possibly a good case of flu." 2 pounds stewing beef, cut in cubes 1 (10 3/4 ounce) can condensed ...
ADVERTISEMENT
  • Monster Munch
  • MONSTER MUNCH 3 cups puffed rice cereal 1 cup dried apricots, chopped 1 cup raisins 1 cup unsalted dry roasted peanuts 1/3 cup butter or margarine 1 lb marshmallows 1/2 cup peanut butter In a large bowl, combine cere...
  • Russian Salad (Greek Style)
  • RUSSIAN SALAD Source: Evelyn/Athens Servings: 10 Greeks love 'Rossiki Salata', a yummy potato/vegetable salad. I'm sure you will too. Try making your own mayonnaise for this. 3 large potatoes, boiled al dente 2 c...
  • Squash and Chicken Gratin with Onions and Sage
  • SQUASH AND CHICKEN GRATIN WITH ONIONS AND SAGE Canola oil spray 1 Tbsp. olive oil, divided 1/2 large onion, thinly sliced Pinch of sugar 1/2 tsp. dried thyme 1 to 2 tsp. ground sage 3 cups butternut squash, peeled, se...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: question about serving multiple salads for 50
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!