I love having parties. I really do. I love planning my menu, putting out fresh flowers, and doing as much as possible ahead of time so that I can enjoy my guests to the fullest. When Dole reached out to me and asked if I would be interested in hosting a Dole Salad Party, I jumped at the chance. I decided to do a DIY salad bar party. As soon as the weather begins to warm up, all I want are fresh and crunchy salads. Since we just welcomed spring, it was the perfect occasion to celebrate the salad. Aside from being healthy and delicious, the party is very interactive. People can pick and choose what they want in their salad, and make it entirely their own. Especially the kids, let them pick and choose what they want, and I bet that they will be more apt to try new things if they get to pick it out.
The part that I love the most? I can do almost everything ahead of time. I prepped and chopped all of the vegetables and kept them chilled in the fridge. I put all of the nuts, seeds, and dried fruit out in bowls, and set them aside. I cooked the bacon, marinated the chicken and beef earlier in the day and kept it in the fridge. As soon as my guests arrived, I tossed the shrimp in some olive oil, lemon juice, salt and pepper. We threw the shrimp, chicken, and steak on the grill. I bought a few different varieties of bread from the bakery and all I needed to do was warm them right before it was time to eat. I made some homemade dressings the day before, and set out the plates and utensils. It was one of the easiest parties I have ever thrown, and the clean up was a breeze.
Marinated Flank Steak
Home Made Ranch Dressing
Honey Dill Vinaigrette
assorted bread and rolls
1 garlic clove (I mince mine with my Microplane)
3 Tablespoons honey mustard (I like the Whole Foods 365 brand)
3 Tablespoons honey
1 1/2 Tablespoons fresh dill
1/4 cup red wine vinegar
salt and pepper
1/2 cup olive oil
They also sent 3 of their new Extra Veggie Salad Blends.
My personal favorite? Veggie Spring Mix with Snap Peas! The greens are ready to go, and are fresh and crisp. The snap peas are sweet and crunchy.
Building your own salad is so fun because you can make it exactly the way that you want. This salad was so good, that everyone at the party had more than one salad. There are just too many ways to make them, and one was just not enough.
- 1 garlic clove (I mince mine with my Microplane)
- 3 Tablespoons honey mustard (I like the Whole Foods 365 brand)
- 3 Tablespoons honey
- 1½ Tablespoons fresh dill
- ¼ cup red wine vinegar
- salt and pepper
- ½ cup olive oil
- Whisk together garlic, mustard, honey, dill, and vinegar. Season with salt and pepper. Slowly drizzle the olive oil in while whisking.
- Put the dressing into a jar. It should last at least a week in the fridge.