Every Batman needs a Robin.
Every Bert needs an Ernie.
Every Tom needs a Jerry.
Every Main Course needs a SALAD!
Our finest small plate sidekick has been around since the Roman Empire…amping up the visual and tasty value of the main course for centuries. The word ‘Salad’ is derived from ‘sal’ the Latin word for salt, which tracks with its original composition: raw vegetables covered in salty, oily dressing. And, while the Roman version still exists in its most basic form, we are grateful for salad’s evolution into the modern era.
At Be Creative Catering, we are proud to be part of salad’s evolution! Continually designing tasty creations that serve as wonderful accompaniments, we believe that the salad is one of the ‘tone-setters’ of a special meal. Along with good bread, place-settings, and pre-dinner beverages, the salad serves as a preview of what is to come…. And why would you want your preview to under-represent your main course?
Your salad course should be a delight to both the eyes and the senses!
Be Creative Catering has a wide array of salads on our menu, and, in addition, we are always open and willing to try new combinations in order to create a custom menu for each client.
To view a complete list of our salads, we invite you to view our online menu.
Some of our favorite highlights of our 2020 Salad Menu are below!
Creative Signature Salad Mixed field greens, parmesan cheese, hard cooked egg, croutons and a sweet mustard vinaigrette.
Spinach Salad: Fresh baby spinach, crumbled feta cheese, dried cranberries. Served with homemade ranch and balsamic vinaigrette dressings.
Michelle’s Salad: Mixed field greens with crumbled blue cheese, apple slices, walnuts, and poppy seed dressing.
Caprese Salad: Sliced mozzarella, tomato and basil drizzled with balsamic glaze (seasonally available).
Freddie Salad: Romaine lettuce, bacon pieces, diced tomato tossed in our house made ranch dressing.
Beet Salad Arugula, sliced beets, walnuts, goat cheese tossed in a balsamic vinaigrette dressing.
Spring Salad Spring mix, gorgonzola, cranberries, candied pecans tossed in a poppyseed dressing
Autumn Salad: Field greens, Boursin cheese crumbles, pumpkin seeds, figs tossed in a citrus vinaigrette dressing