Individual Salad Cups with Rhubarb Vinaigrette are perfect for entertaining, whether you’re having a family picnic, throwing a wedding shower, or hosting a spring brunch. But make a few extra to keep the fridge for healthy snacking, too.
Fessing up here, I have a thing for cutesy individual sized foods, I can’t help myself. I think maybe in one of my past lives I must have been a caterer, or event planner or something. I love little crisps, crumbles and layered salads in mason jars, and appetizer dip cups that encourage you to eat and mingle at the same time. These salad cups solve the age old problem of how to serve salad to a crowd, especially an outdoor crowd. No more awkward gymnastics with tongs, no more soggy paper plates…or soggy salad for that matter…all you have to do with these elegant finger salads is grab one and go. You don’t even need a fork. Problem solved.
And I’m very happy with today’s post because I’m also giving you a bonus – a killer recipe for Rhubarb Vinaigrette, which could have been a post all by itself. It’s creamy, tangy, fruity, and really good. Pretty too! You can make it a day or two ahead and save yourself time.
I spooned a good bit of dressing into the bottom of each plastic cup, and then arranged my lettuce leaves and veggies on top. I put colorful heirloom cherry tomatoes on a pick for easy dipping.
You get extra points for tucking in a few fresh herbs, like basil and thyme. If you like you can slip slices of cucumber onto the rims of the cups.
You can see I used endive lettuce, and that’s important because this is finger food, and you want the leaves to have some ‘backbone’ to them, to hold up to being dipped and eaten by hand. I used both green and red endive, but you could also use very small romaine leaves if you can find them. Isn’t this fun?
The important thing is that you use really fresh ingredients. These cups won’t look very appetizing with wilted lettuce or wrinkled tomatoes, so use whatever looks good at the time you’re shopping. And while you can make the dressing a day or two ahead of time, I recommend you assemble these shortly before serving.
Individual Salad Cups with Rhubarb Vinaigrette are perfect for entertaining, whether you're having a family picnic, throwing a wedding shower, or hosting a spring brunch. But make a few extra to keep the fridge for healthy snacking, too.
Ingredients
- 6 Tbsp fresh rhubarb puree (recipe below)
- 4 Tbsp champagne vinegar (or other mild white vinegar)
- 4 tsp honey
- 2 tsp Dijon mustard (I used whole grain)
- 4-6 Tbsp mild olive oil
- pinch of salt and black pepper
- 8 plastic tumblers, the kind that flare out, not the straight ones (mine were 10 oz)
- 8 appetizer picks
- 1 head green endive
- 1 head purple or red endive
- 1 yellow bell pepper
- 1 red bell pepper
- 2 carrots
- 8 scallions
- about 16 green beans
- 8 radishes
- 16 snap or snow peas
- about 24 small multicolored cherry tomatoes
- 8 small radishes
- fresh basil and/or thyme leaves for garnish
Instructions
- To make rhubarb puree, wash and trim the ends off of several stalks of rhubarb. Cut them in 1 inch pieces.
- Put the rhubarb into a saucepan and add a splash of water. Bring up to a boil, turn down the heat, and summer it for about 5-10 minutes until the rhubarb softens. Add a little bit of extra water if it runs dry.
- Let the mixture cool a bit and then puree in a small food processor. Measure out 6 tablespoons for the dressing recipe.
- To make the Rhubarb Vinaigrette put all the ingredients in a small food processor and blend until creamy. Taste and adjust any of the ingredients to your liking. Refrigerate until needed.
- When ready to assemble the cups, spoon 2 tablespoons of the dressing into the bottom of each cup.
- Trim the ends off the endive and carefully separate the leaves. You will need about 3 leaves per cup. Trim the leaves as necessary, from the bottom end, so that they extend an inch or so above the rim of the cup, as shown in the photos.
- Cut the bell peppers and carrots into thin strips and layer them into the cups, along with the trimmed green beans, pea pods, and scallions.
- Thread 3 tomatoes onto each skewer and add it. Finish with the radish and herbs for garnish.
- The cups should be full but not crowded. Assemble just before serving.
Thanks for pinning
43 Comments
Jolia
October 29, 2018 at 9:52 pmBeautiful collection of salads (made me hungry)! They’re all perfect for summer! Congratulations on the release of your book – can’t wait for my copy to arrive!
Amy
June 19, 2018 at 8:36 amWe have a mustard allergy in the family, do you think there is a replacement we can use? Or would it work without?
Sue
June 19, 2018 at 8:51 amYou can just leave it out Amy, I think the dressing has enough flavor without it.
Thalia @ butter and brioche
August 1, 2015 at 8:28 pmThis is such a unique and healthy recipe. I never would have thought to make “salad cups” and put a little dressing down the bottom. Definitely something I’m trying for lunch tomorrow!
jenny
June 29, 2015 at 3:43 pmThese are fabulous we have been having them at least 2 x per week as appetizers and i make it with strawberries because my rhubarb is gone because i used all of it.
Sue
June 29, 2015 at 3:58 pmI love the idea of substituting strawberries in the dressing – glad you like these!
Ann
June 7, 2015 at 10:28 amThese look beautiful – what a work of art!! Would I be able to substitute agave or some other sweetener for the honey? Also, would it be the same amount of 4 tsp.? Thanks so very much, Sue!
Sue
June 7, 2015 at 10:57 amI think you could use any type of sweetener you like, Ann, just be sure to give it the taste test as you go!
Ann
June 7, 2015 at 12:29 pmThanks, Sue, I will!
Kay
June 7, 2015 at 10:12 amDaughter married with similar feelings so we gave them money, they used as a down payment on a
house. They were married on the deck of the house with family and a few friends.
Sue
June 7, 2015 at 10:26 amI think it’s a great way to go – weddings have gotten crazy lately, and the newest study says that the less a couple spends on their marriage, the longer and happier it will be :)
Suzan
June 7, 2015 at 8:19 amThis might be one of the most beautiful food things that I have ever seen. I am looking forward to making it for my next gathering.
Sue
June 7, 2015 at 8:33 amThanks so much Suzan, you made my day :)
Erica Chapin
April 25, 2015 at 8:15 amThese are great! I am planning a camping birthday party and am definitely going to make these! Thank you so much. As for the cake – a surprise reception for friends and family with a cake shaped like a house and a request for financial-house-help as gifts? Good for them and good for you! I love celebrations.
Thank you for your wonderful blog.
Sue
April 25, 2015 at 8:51 amHaha, great idea Erica! And these cups will be perfect for a camping party, just be careful about keeping everything fresh and crisp. Thanks for stopping by :)
Choclette
April 25, 2015 at 7:23 amThese are such fun and super cute too Sue. What a splendid idea. As for that rhubarb vinaigrette, you are a genius. I love rhubarb, but would never have thought to do this with it.
As for the cake – make one anyway and just say it’s from you to wish them luck. It doesn’t have to be too fancy, just delicious.
Sue
April 25, 2015 at 8:52 amI hope you try the vinaigrette, it has such a nice berry-like tang, and you can’t beat that color. As for the cake, I think I will just do that, ;)
sassygirl
April 25, 2015 at 7:14 amcute…totally!
practical? sadly, no. I could
never serve this at a dinner–
people would be looking to
invert and dump it onto a
plate to get the total taste of
the salad. but…pretty. thnx
for posting.
Sue
April 25, 2015 at 8:53 amWell, I envision that you would carry them around, appetizer style. If you don’t provide a plate, they can’t dump it ;)
Sippitysup
April 24, 2015 at 9:09 amCrudité to go! Fabulous. GREG
Angie@Angie's+Recipes
April 24, 2015 at 8:28 amThey are too pretty to eat, Sue. Definitely my kind of food.
cquek
April 24, 2015 at 1:46 amDelicious recipes
Michelle { A Latte Food }
April 23, 2015 at 8:18 pmI have such a thing for cute food too! And these are too cute! I have got to try these sometime!
Sue
April 24, 2015 at 7:59 amIt’s a disease, Michelle…;)
savvy
April 23, 2015 at 6:26 pmThese salads are a work of art, and I am blessed with rhubarb in my backyard!! thanks, sue!!
Sue
April 24, 2015 at 8:00 amSoooo jealous of your home garden…
Ashley @ Wishes and Dishes
April 23, 2015 at 5:48 pmThese are too cute!! And they are so pretty to look at! Great idea!
Sue
April 24, 2015 at 8:01 amThanks Ashley!
Jennifer @ Seasons and Suppers
April 23, 2015 at 4:16 pmAbsolutely stunning. Such beautiful photos and I’m loving the rhubarb vinaigrette :)
Tricia @ Saving room for dessert
April 23, 2015 at 3:25 pmYou are the queen of gorgeous garnishes! Your crown is made of fresh picked flowers and vegetables! You make the perfect party food – so when I come for a visit – let’s eat from cups and jars :) Gotta try this dressing :)
Sue
April 23, 2015 at 5:43 pmWhat a pretty thought – when I was married I had a flower garland around my head, I haven’t thought about that in so long! Thanks Tricia!
Monique
April 23, 2015 at 3:25 pmBeauteous!
Laura (Tutti Dolci)
April 23, 2015 at 3:00 pmI have a secret obsession with individual portions too. These cups are the cutest, salad has never looked so good ;). And that vinaigrette! How pretty!
Susan
April 23, 2015 at 1:35 pmAs one of my friends always says ‘Stinkin’ Cute’! What a great idea for a BBQ party or a picnic. I can’t wait to try the rhubarb vinaigrette as my plants are getting bigger every day.
Abbe+@+This+is+How+I+Cook
April 23, 2015 at 10:37 amAre you sure you weren’t a caterer? I love these and since I just discovered rhubarb I am adding it to my list. I am also pinning this for a bridal shower I’ll be giving for my daughter’s best friend. I know it is hard to hear as we age, so perhaps you didn’t hear the “no cake” thing? Or perhaps cupcakes? Congratulations, Sue! so much good news.
Chris Scheuer
April 23, 2015 at 10:27 amThese are NOT salad cups! They little cups of exquisite artwork! Oh my word they are so beautiful. Please invite me to your next party. I’ll be the one hanging out at the salad cup table, staring!
Christina @ Christina's Cucina
April 23, 2015 at 10:08 amWow! This is just stunning, Sue! I can totally see this at a bridal shower or even a cocktail party. A perfect and unique addition for anything from a picnic to a gourmet dinner!! Gorgeous photos, too!
TheKitchenLioness
April 23, 2015 at 9:16 amSue, very elegant and colorful looking servings of fresh springtime vegetables – the rhubarb dressing is completely new to me, I have never seen a dressing using this lovely spring vegetable before! Individual servings are always a huge hit with our kids (and myself):
Beautiful presentation all around. A great mix of veg and sprouts and all – almost to pretty to eat.
Sue
April 23, 2015 at 9:47 amThanks KL! I hope you try the dressing, I think it’s a winner!