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Dispensing it to the guests would mean serving to the table or serving up on a buffet line ? If you serving it for a sit down meal I would get a 2 lb bag and portion in the salad bowl that you will be using of the function. After you get the portion needed then weigh that amount. If it's 2 oz then just figure 16 portions per bag........
 

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Salads make me laugh because it's all cold and can be prepped ahead....Assuming you're a busy caterer, any leftovers can be utilized elsewhere.  Mixed greens?  Just bring ENOUGH.  Always better to bring too much than not enough.  Take the remainder back to the restaurant/cooler....No brainer....

Chef Tony P
 

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Are you adding anything to the salad mix?

Carrots? Onions? Strawberries? Orange segments? Nuts?

I'd allow at least 1.5 oz of salad garnish pp
 
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