Ben's Galley Build Your Own Salad Bar: Fresh Crew Lunch

When crews need a lighter, healthier lunch option, a salad bar delivers fresh nutrition with total customization. Set up the stations and let everyone build their perfect salad - from light garden salads to hearty protein-packed bowls.

A salad bar offers crews the flexibility to eat light or hearty depending on their afternoon work schedule. It's also perfect for accommodating dietary restrictions and preferences while keeping the galley organized and efficient.

The galley advantage: One prep session serves 12+ people, uses fresh ingredients efficiently, and provides healthy options that keep crews energized without feeling heavy.

Build Your Own Salad Bar Setup (Serves 12-15)

Greens Foundation:

• 2 bags mixed spring greens

• 2 heads iceberg lettuce, chopped

• 2 bags baby spinach

Protein Station:

• Grilled chicken breast, sliced

• 2 dozen hard-boiled eggs, halved

• 1 lb cooked bacon bits

• Ham, diced

• 1 lb cooked shrimp (if available)

Cheese & Dairy:

• Shredded cheddar cheese

• Shredded mozzarella

• 8 oz feta cheese, crumbled

• 1 container cottage cheese

Fresh Vegetables:

• 4 large tomatoes, diced

• 2 cucumbers, sliced

• 2 bell peppers, diced

• 1 red onion, diced

• 2 carrots, shredded

• 1 jar pickles, (Ben's Galley Fresh Dill Pickles)

Hearty Add-Ins:

• 2 cans chickpeas, drained and rinsed

• 1 cup sunflower seeds

• 1 cup croutons

• 1 cup dried cranberries

• 1 avocado, diced

Dressing Station:

• Ranch dressing

• Italian dressing

• Caesar dressing

• Balsamic vinaigrette

• Thousand Island

• Olive oil and vinegar

Bread Service:

• 2 dozen warm breadsticks (perfect alongside any salad)

• Garlic butter for dipping

Setup Instructions

1. Prep vegetables: Wash, chop, and store in covered containers the night before.

2. Cook proteins: Grill chicken, boil eggs, and cook bacon in advance. Keep chilled until service.

3. Prepare breadsticks: Warm breadsticks in oven just before service - they're the perfect complement to fresh salads.

4. Arrange stations: Set up in logical order - greens, proteins, cheese, vegetables, add-ins, dressings.

5. Provide serving tools: Tongs, spoons, and ladles at each station.

6. Keep it cold: Use ice baths for perishable items in warm weather.

Chef's Tips

• Prep greens properly - wash, dry completely, and store in breathable containers

• Keep proteins chilled - use insulated serving dishes with ice underneath

• Warm breadsticks make the difference - they turn a simple salad into a satisfying meal

• Set up dressing station last - prevents dripping on other ingredients

• Have backup greens - popular items go fast

• Label allergens - nuts, dairy, and other common allergens

Popular Salad Combinations

Crew Favorites:

• Cobb Salad: Mixed greens, chicken, bacon, eggs, cheese, tomatoes with warm breadsticks

• Chef Salad: Ham, turkey, cheese, eggs, vegetables on lettuce

• Mediterranean: Spinach, feta, chickpeas, tomatoes, olives, balsamic

  
  

Pro tip: The breadsticks are what make this salad bar special - they provide the hearty element that turns a light salad into a filling crew meal.

Ben's Gadgets

Divided Serving Tray with Lid and Handle

Get it here →

This is perfect for a build your own salad bar! The divided compartments keep different ingredients separated and fresh, while the lid protects everything from galley conditions. The handle makes it easy to transport from prep area to serving station. Ideal for smaller ingredients like diced vegetables, cheese, and add-ins that need to stay organized and accessible.

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