The beauty of a salad bar is that it's essentially no–cook and recipe–free. With greens surrounded by fresh sides and toppings of nuts, herbs, dried fruits and cheeses, the menu is always bright — especially when you shop with one of these spring produce themes in mind:
Give guests a boost with the following tips on making salad dressings. For sweet spring vegetables, little more is needed than a vinaigrette to complement the natural flavors. That said, there are endless combinations and variations in vinaigrettes. Here are just a few suggestions to spark the imagination.
A glass dispenser filled with classic ice tea and lemon slices is a great beverage for this occasion. It's also a chance to experiment with other iced infusions or juices. In fact, there are almost no bad combinations as long as you keep the balance of flavors. In flavored teas, there's the grounding bitterness of tea leaves balanced by the acidic fruits and sugars. Sweet fruit juice must be balanced and brightened by citrus.
Try tea combinations such as lemongrass–mint, jasmine–lime, peach–ginger, lychee–hibiscus or pear–lemon verbena. Experiment with juice combinations like strawberry–lemonade, or refreshing agua frescas of watermelons, cantaloupes, pineapple or strawberry spiked with limeade.