WVU Catering
Soups and Salads
Soups
- Cream of Broccoli Soup
- French Onion Soup
- Corn and Crab Chowder Baked Potato Soup
- Vegetarian Vegetable Soup
- Cheese Soup
Salads - Group A
Green Garden Salad
Romaine and salad greens tossed with tomatoes, cucumbers, black olives, and red onion
Tossed Salad
Salad greens tossed with julienned carrots and purple cabbage, tomatoes, cucumbers, black olives, and topped with croutons
Caesar Salad
Romaine lettuce, tomato wedges, Parmesan cheese, and toasted croutons
Salads - Group B
Mesclun Salad
Assorted baby lettuces with tomatoes, cucumbers, and black olives
Boston Bibb Salad Boston bibb lettuce with red onions, tomatoes, and olives, sprinkled with bleu cheese
Rainbow Salad
Iceberg and romaine lettuce, julienned carrots, zucchini, red cabbage, tomatoes, and cucumbers
Spinach Salad
Fresh spinach, tomatoes, sliced mushrooms, hard cooked eggs, and crumbled bacon
Suncoast Salad
A blending of seasonal melon, citrus, pecans, and almonds tossed with a poppyseed dressing
Salad Dressings - Group A
- Ranch
- Italian
- Honey Dijon
- Thousand Island
- Caesar
- French
- Parmesan Peppercorn
- Lite-Italian
- Spicy Ranch
- Sweet & Sour
Salad Dressings - Group B
- Mandarin Orange Vinaigrette
- Bacon Mustard
- Hazelnut Citrus Vinaigrette
- Basil Parmesan Vinaigrette
- Balsamic Vinaigrette
- Lemon Herb Vinaigrette
- Raspberry Vinaigrette
- Bleu Cheese
- Honey, Lime, Black Pepper
