SALAD BAR RECIPES

Steps:

• For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.
• In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.
• For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.

Steps:

• Cook the seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently. Combine fajita seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.
• Combine onion, garlic, beans, and bell pepper in a medium serving bowl. Combine avocado and 2 teaspoons juice in a small serving bowl, tossing gently to coat. Combine dressing and chipotle in a small serving bowl.
• Place lettuce in a large serving bowl. Place chicken in a medium serving bowl. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange the bowls, buffet-style, beginning with lettuce and ending with dressing. For each serving: 1 1/2 cups lettuce, 3/4 cup bean mixture, 1/4 cup corn mixture, about 1/3 cup chicken, 3 tablespoons chips, 3 tablespoons cheese, 2 tablespoons mango, 2 tablespoons onions, 1 tablespoon radishes, 1 tablespoon avocado, and 1 1/2 tablespoons dressing.