Best 3 Party Salad Boats Recipes

Party salad boats are a delightful and easy-to-make appetizer that is perfect for any occasion. Made with hollowed-out bell peppers or cucumbers, these edible vessels are filled with a variety of delicious and colorful ingredients, creating a visually appealing and tasty treat. Whether you prefer a classic combination of tuna salad and hard-boiled eggs, or something more adventurous like a spicy black bean and corn salsa, there's a party salad boat recipe out there to suit every taste.

Here are our top 3 tried and tested recipes!

CUCUMBER SALAD BOATS

Cucumber Salad Boats image

Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Halve cucumbers and remove seeds. For muffuletta salad: Combine giardiniera, provolone cheese cubes and chopped salami. For BLT salad: Combine cream cheese, crumbled bacon, shredded lettuce and chopped tomatoes. For country club salad: Combine chicken salad, sliced red grapes and chopped pecans.

Nutrition Facts :

PARTY SALAD BOATS

Party Salad Boats image

Perfect for a buffet party because it turns salad into a finger food! If the onions aren't mild enough, saute them in olive oil first.

Provided by puppitypup

Categories Potluck

Time 2h

Yield 24 boats, 12 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 1/2 teaspoons lemon juice
1 teaspoon italian seasoning
1 pinch kosher salt
2 pinches fresh ground pepper
1/2 teaspoon minced garlic
2 1/2 tablespoons parmesan cheese
1/4 mild red onion, sliced thinly
1 large head green leaf lettuce
1 cup chopped tomato
1/4 lb thinly sliced pepperoni
2 (4 ounce) cans sliced olives
1/2 lb queso ranchero or 1/2 lb feta
garlic salt
1 (12 ounce) package jumbo pasta shells
1 tablespoon kosher salt
4 quarts water

Steps:

Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
(I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
Fill the pasta shells.

RANCH SALAD BOATS WITH BACON

Ranch Salad Boats with Bacon image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 salad boats

Number Of Ingredients 13

Ingredients

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
1 to 2 dashes hot sauce
Kosher salt and freshly ground pepper
4 slices thick-cut bacon, cut into 1/2-inch pieces
12 romaine lettuce heart leaves
1 1/2 cups cherry tomatoes, quartered
2 radishes, thinly sliced
1 Persian cucumber, thinly sliced

Steps:

Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.

Tips:

Choose the right lettuce. Iceberg lettuce is the most common type of lettuce used for salad boats, but you can also use romaine lettuce, butterhead lettuce, or any other type of lettuce that you like. Just make sure that the lettuce is sturdy enough to hold up to the other ingredients in the salad.
Cut the lettuce leaves into uniform sizes. This will help the salad boats look more appealing and make them easier to eat.
Use a variety of toppings. The possibilities are endless when it comes to toppings for salad boats. You can use anything from chopped vegetables to cooked meats to shredded cheese. Just make sure that the toppings are all compatible with each other and that they won't overpower the lettuce.
Don't overdress the salad. A little bit of dressing goes a long way, so start with a small amount and add more if needed.
Serve the salad boats immediately. Salad boats are best when they are served fresh. If you make them ahead of time, they will start to wilt and become soggy.

Conclusion:

Salad boats are a fun and easy way to serve a healthy and refreshing meal. They are perfect for parties, potlucks, or any other gathering. With a little creativity, you can create endless variations of salad boats that everyone will love. So next time you're looking for a new way to serve salad, give salad boats a try.