How much salad leaves per person for a side salad?

For a side salad, allow approximately 80g of mixed leaves per person. This is roughly two generous handfuls of salad leaves. For a main course salad, increase to about 150g per person as the leaves form the base of the meal.

How much dressing do I need per person?

The standard amount of dressing is approximately 30ml (2 tablespoons) per person. For thicker dressings like Caesar or blue cheese, you may need slightly less (20-25ml). Always serve dressing on the side for buffets so guests can help themselves.

How do I stop salad leaves from wilting?

Wash and dry leaves thoroughly, then store in a sealed container lined with kitchen paper in the fridge. Do not dress the salad until just before serving. For events, prepare leaves up to 12 hours ahead but keep toppings and dressing separate.

What counts as toppings vs leaves?

Leaves include lettuce, rocket, spinach, watercress, and similar greenery. Toppings include sliced cucumber, tomatoes, peppers, onion, croutons, cheese, nuts, seeds, and protein like chicken or egg. The topping weight is additional to the leaf weight.

How do I scale salad for a large buffet?

For a buffet where salad is one of many options, reduce the leaf portion to about 60g per person, as not everyone will take salad and portions tend to be smaller. Prepare 2-3 different salad options rather than one large bowl.

BakeCalcs

Salad Portions Calculator

Calculate lettuce, toppings, and dressing quantities for salads by number of servings and salad type.

Number of Servings

Salad Type

How We Calculate This

This calculator uses standard UK portion guidelines for salad components, separating the calculation into leaves, toppings, and dressing.

Leaf Portions

Side salad: 80g leaves, 60g toppings per person
Main course salad: 150g leaves, 150g toppings per person
Buffet bowl: 60g leaves, 40g toppings per person

Dressing

Standard: 30ml per person
Serve separately for buffets and events

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.