Serving salad on a private jet is a nearly impossible task. With the need for large cutting board space and ample fresh ingredients, and forget about wielding a large sharp object in a jet. However, salads are great for customers. They are perfect to put on the side of any sandwich, great for afternoon snacks, and when you start your prep work at home you simply mix up your ingredients on board, and away you go! Here are a few salads to get your ideas flying high.
This is a great side dish for your vegetarian passengers, quinoa is loaded with protein and you can serve it cold. You can prepare the quinoa the night before a flight, mix the grain with fresh or sauteed veggies and some seeds or nuts, seal it up in a sturdy Ziploc bag and refrigerate until passengers are ready to enjoy. This way you’ve done all the prep work before, now all you need is to serve and go. Quinoa salad fits easily around other food items for storage, and stays good in the refrigerator for up to 3 days. This is a good meal for the health conscious business jet traveler and passengers look for quinoa in most health food stores and supermarkets like Whole Foods and Food Co-ops. These passengers may also request organic vegetables which are easily found at most super markets, but you may have to search for it. Quinoa cooks just like rice at a 2 to 1 ratio.
Great for morning flights or a little afternoon pick me up. Cut up melon, strawberries, bananas, blueberries, or any other fresh seasonal fruit. Head to a local market, you may find some interesting exotic fruit varieties you have never tried before. This can be a great way to add local flavor to your not so local flights.
Smoked Salmon Salad **attention flight attendant this is the only non-vegetarian salad on this list
I love preparing this meal because half of the ingredients I use come in nice resealable packages. Sliced smoked salmon is easy to find in most super markets, along with capers and a lemon dressing. Thinly slice red onions and cucumbers, and prepared lettuce, keep them all in separate containers, and refrigerate until serving time.
Arugula by its self has a fantastic flavor! There’s not much that needs to be added to spice up this leafy green. For a simple side salad to a lunch or dinner menu mix arugula with sliced Parmesan, cracked peppercorn, olive oil and balsamic vinegar. If you’re feeling spicy add a teaspoon of Dijon mustard. The following are a few more flight attendant salad ideas, for simple easy on the go salads for eating up in the sky on your next private jet flight! Remember when preparing your salads before departure keep your ingredients in separate Ziploc bags to preserve freshness and flavor.
Mixed Greens Salad
Mixed greens (pre-washed in a bag will help for sure), English cucumbers, red onions, tomatoes and caramelized walnuts served with French vinaigrette
Spinach, red onion, cherry tomatoes and/or sun dried tomatoes, olives, pine nuts, cucumber, feta cheese, lemon vinaigrette
Strawberries or grapes served on a bed of baby greens with candied walnut, and light vinaigrette try a citrus vinaigrette or yogurt based dressing.
Made with romaine lettuce and croutons served with Parmesan cheese, lemon juice, olive oil and black pepper.
Made with chopped salad greens, tomato, bacon, grilled or roasted chicken breast, hard-boiled egg and avocado served with vinaigrette dressing. Caprese Salad Tomato, basil, mozzarella, balsamic vinaigrette When choosing to prepare our own food instead of purchasing from a caterer there are special precautions you need to take so you don’t get your passengers sick. Preparing salads on a private jet or corporate airplane is a great, healthy way to keep your passengers happy and light after a good private jet flight!
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