Chop Chop Salad Bar

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