Elevating Horizons: Inside the World of Corporate Flight Attendant Training
January 15, 2025
Serving salad on a private jet is a a daunting task but with careful preparation can turn an ordinary meal into a spectacular one.
With the need for large cutting board space and fresh ingredients, and forget about wielding a large sharp object in a jet traveling at 500 mph. However, serving healthy salads are a great and versatile option for your guests.
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!
If you do not purchase pre-cut, prepped ingredients from a caterer there are special precautions you need to take so you don’t get your passengers sick.
It is essential to remember that if you prep ahead of time that you follow food handling safety guidelines for refrigeration and cross contamination. Lettuce tends to wilt or start to oxidize if you cut it with a metal blade, so timing and proper prep is important. Make sure that you wash cutlery and prep surfaces with soap and water if you use it to cut raw or uncooked meats before prepping any of the other ingredients.
Your prepared items should be carefully stored in plastic bags and refrigerated.
Here are a few salads to get your ideas flying high.
Quinoa Salad
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.
Cobb Salad
Made with pre-cut salad greens ( preferably prepackaged), tomato, bacon, grilled or roasted chicken breast, hard-boiled egg and avocado served with vinaigrette dressing or blue cheese.
Since this salad presentation is all of your pre-cut ingredients being lined up on a plate. It is essential that if you prep ahead of time that you follow food handling safety guidelines for refrigeration and cross contamination. Lettuce tends to wilt or start to oxidize if you cut it with a metal blade, so timing and proper prep is important. Your prepared items should be carefully stored in plastic bags
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!
Arugula Salad
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.
Mediterranean salad
Spinach or Arugula, chopped red onion, cherry tomatoes and/or sun dried tomatoes, olives, pine nuts, sliced cucumber, crumbled or cube feta cheese, lemon wedges, olive oil vinaigrette. Fresh rosemary garnish
Options: Add Kalamata olives and make it Greek, Marinate the cucumber slices to add another flavor level.
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.
Waldorf Salad
Strawberries or red grapes, diced green and red apples, sliced celery, mayonnais, lemon juice served on a bed of baby greens with candied or toasted walnuts, and/or light vinaigrette try a citrus vinaigrette or yogurt based dressing. Add a garnish.
Mix it up a little and add some unsweetened whipped cream
Mixed Greens Salad
Mixed greens ( packaged and washed), sliced cucumbers, red onions, cherry tomatoes and caramelized walnuts served with a choice of French vinaigrette, Balsamic & Olive Oil etc. Options: Add shredded purple cabbage, sliced yellow red pepper, or broccoli florets to add some color and texture.
Caesar Salad
Made with romaine lettuce and croutons served with Parmesan cheese, lemon juice, olive oil and black pepper. Caesar Salad can also be made into a meal by adding protein. Grilled chicken (pre-sliced) or shrimp will make a very attractive addition as well as a fulfilling meal.
Fruit Salad
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
