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Home Cooking/serving soup and salad


Hi Jim,
I'm having 8 women for a light dinner and I plan on serving wonton soup and Chinese chicken salad.  I'd like to serve the soup first and have the salad in the refrigerator dressed, tossed, and ready to serve.  (I'm serving the salad in the Chinese take out boxes with pretty chop sticks.  Will the salad be ok if it's in the refrigerator for 45 minutes or so?  I'll dress it lightly.  (I don't want to leave the table and have lots to do in between courses)  I even thought about serving the soup and salad at the same time, but not sure if I should.
Thanks for any help you can give me.  

Hi Pat.  I'm not sure if your will have the salad dressed in a large bowl in the refrigerator or in the individual boxes while staying cool. I would say you can go two ways:

1. You can lightly dress the salad in a bowl in the refrigerator, toss in into containers at the last minute, and serve added dressing to your guests in a small pitcher or serving bowl to use as they desire. This is probably the safest bet.

2. You can probably get away with 45 minutes or so of fully dressed salad in containers in the fridge with little damage.  That is a pretty potent dressing that may start to wilt the cabbage or lettuce if left on too much longer. I don't think that amount of time would be an issue.

Hope this helps.  You have helped me decide what would be a good dish for this warm weekend.  Have a great weekend yourself.


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Jim Musumeci


Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.


Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on

The Sussex Voice and The Suburban Trends.

3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.

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