Chop Chop Salad Bar

30 servings
6.0 head(s)
Salami (double pack)
1.0 bag(s)
Pepperoni Slices
1.0 package(s)
Provolone slices
1.0 package(s)
Red Onion
1.0 whole
Bell Peppers - Tri colored
3.0 whole
Grape Tomatoes
1.0 pound(s)
Marinated Artichoke hearts
2.0 jar(s)
Pepperoncini (sliced)
1.0 jar(s)
Garbanzo beans (15 oz)
2.0 can(s)
Olives - Kalamata
2.0 cup(s)
Parmesan (Shredded)
2.0 cup(s)
Dressing - Balsamic (Paul Newman)
1.0 bottle(s)
Salt (to taste)
1.0 teaspoon(s)
Pepper (to taste)
1.0 teaspoon(s)
Watermelon (mini)
2.0 whole
Small cookies
50.0 whole
1.0 bag(s)
Hawaiian Rolls
1.0 bag(s)
Jam (Raspberry)
0.3 jar(s)
Peanut Butter
0.3 jar(s)
Whole Wheat Bread Loaf
0.5 whole
La Croix/ Soda
27.0 can(s)
Lemonade (Dry)
10.0 ounce(s)

Dietary Restrictions

Recipe Instructions

Drain and chop artichoke hearts. Rinse and drain garbanzo beans. Chop bell peppers. Chop tomatoes. Slice olives. Chop red onion in small and thin pieces.
NEW INSTRUCTIONS! Leave salami & pepperoni whole, cut provolone into into quarters. Folks can make a little sandwich on the hawaiian rolls.

Place all ingredients in separate bowls or platters. Guests choose ingredients, then dump in bowl to toss.
Need approximately 2 large bowls for Romaine and rolls. Need approximately 5 medium bowls for beans, artichoke hearts, tomatoes, olives, and onions.