(Cut apples, pears and bananas turn brown and must be dipped in "Fruit Fresh" or an acid juice such as orange or lemon juice as they are cut to stay white!)ģ-4 quarts salad dressing or dip: poppy seed, yogurt, caramel etc. Option 4A: Assorted made salads, slaw, etc.Ĭoleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressingģ-4 smaller salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total 50-60 poundsġ7 small packages of jello makes the right amount for a jello-based salad for 100Ĭut up fresh fruit platter or fruit saladĤ-6 pounds strawberries OR other cut up sliced fruits such as kiwis, apples, berries, oranges or whatever.
Tomatoes, thin wedges or small cherry tomatoes, 4 pounds, 2 quarts 2-1/8 cups, whole 4 1/8 pounds Onions, fresh chopped or green, 8 ounces, 1-3/8 cups, whole 8-7/8 ounces Lettuce,leaf 8 pounds ready, 12-1/2 pounds wholeĬarrots, chopped or shredded, 2 pounds ready, 1 quart 3-1/8 cups, 2-1/2 pounds wholeĬelery, 2 pounds chopped, 1 quart 3-1/2 cups, 2-3/4 pounds whole
Mac and cheese for 100 plus#
PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve OR Pasta salad made with 6 1/2 to 8 pounds dry macaroni or pastaĦ cups green peppers and/or pickles, and/or chopped stuffed olivesġ 1/2 to 3 dozen eggs, hard-cooked, choppedġ 1/2 to 3 quarts salad dressing, may also use mustard, Italian, or vinaigretteġ2-14 pounds tossed salad mix (2 ounces per person) Think not? Check out the portion distortion articles and slide shows at the National Institutes of Health.ģ5 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) These tables reflect CURRENT (2015) usage. These amounts are calculated to serve 100 on a buffet - they already include appropriate extra to allow for seconds.įAQ: Why do your amounts differ from other tables on the web? In the USA portion sizes have nearly doubled since 1980.
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