Today I’m sharing a delicious recipe and luncheon idea, How to Set up a Mother’s Day Wedge Salad Bar!

Wedge Salad Bar

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Mother’s Day is almost here. I love this simple way of entertaining, with a Wedge Salad Bar, but first, what if you’re not crazy about hosting others?

When I think about entertaining, that nemesis anxiety tends to take over every time. (My thoughts—what will they think? is it good enough? will the recipe turn out? how do I make everyone comfortable?) Even as a seasoned hostess, inside my head is a battleground, and I struggle. I’m really not sure those thoughts and feelings will ever go away!

I think women struggle with this more, but maybe I’m wrong. My mind can be withering, nimble, and weak. It takes courage to host a party, it really does! I have to take those thoughts, put them in a box, and set them up on a shelf, because once I commit, there’s really no time to entertain them!


Are you like me, and have self-doubt that weighs you down?

Over the weekend, my husband and son and I watched the documentary, Seymour: An Introduction, at the Varsity Theatre in Ashland. Of course music is art, but I like to think hospitality is art as well. “Entertaining” can mean multiple things. I learned a lot from this incredible documentary, and know the discipline being a good musician requires. (I studied piano as a child, for about 5 years, and also played the flute (and piccolo) until my senior year in high school.)

In the film, Bernstein continually points out how important it is for people to hone their craft, despite their anxiety. “Nervousness is part of what we do,” he says in the film, and “You will get nervous when you learn how to act.”

This film is a love letter to the study of music itself, and a film about the patience, concentration, and devotion associated with it.

If you have children in music, or you’re a musician, or just appreciate the art of music, see this movie! :)

When the guests arrive.

Back to entertaining. I really want to have joy, and be bristling with creativity, and energy, and hopefulness when my guests arrive! Can it be done? Absolutely. I think too often we think of entertaining or hospitality as “something we just need to do,” instead of something we can enjoy, or get better at.

Just like music, practice makes perfect. (Entertaining gets easier and easier every time you do it – I promise!).

Wedge Salad Bar

Mother’s Day Wedge Salad Bar.

Babysteps is the best approach. Instead of a sit-down dinner party, start simple, like setting up a food station where guests can serve themselves, which is perfect for Mother’s Day!

Wedge Salad Bar

Snip some delicate flowers from the yard; add in a bushel of fresh dill. I also used fresh dill as a topping, which is delicious with shrimp.

Day Wedge Salad Bar

I cut 3 heads of iceberg lettuce in quarters, to serve 12 guests.


Pulled this Lazy Susan dish (that was handed down from my mama) out of storage.

Wedge Salad Bar

Perfect for the shrimp, bacon, peppers, herbs, and cheese toppings.

Wedge Salad Bar

Set out Dollar Store gray dishes, silverware in a cup, and it’s okay to use a bottled dressing if you have a favorite. (One of ours is Brianne’s Honey Mustard.)

Wedge Salad Bar

Pretty paper napkins, totally appropriate or Mother’s Day!

Wedge Salad Bar

And everyone gets to serve themselves.

Wedge Salad Bar

When in doubt.

When doubt rushes in, remember this:

Having people over is way more important that the appearance of the party, or the tiny details no one will even notice. Sharing your home is a way to show love, give of ourselves, and bring people together!

Will you be hosting any gatherings for Mother’s Day this year?

Wedge Salad Bar

Wedge Salad Bar
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Get the Recipe:

Wedge Salad Bar

Make your own dressing, or Brianne’s Honey Mustard is delicious with these ingredients!
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 12
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  • 3 heads iceberg lettuce, cut in quarters
  • 1 lb. baby bay shrimp, rinsed and drained
  • 1 jar sweet red peppers, I use DeLallo
  • 2 avocado, chopped in chunks
  • 3/4 cup feta cheese
  • 3/4 cup cucumbers, chopped
  • 8 strips of bacon, cooked and crumbled
  • Fresh chives, finely chopped
  • Fresh dill, finely chopped
  • Favorite salad dressing


  • Cut the iceberg lettuce heads in half, and then in half again, removing the core from each piece. Place all the pieces on a platter.
  • Arrange the other items in individual serving dishes. Pour salad dressing into small pitcher. Serve!
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Want to keep your lettuce fresh? Love Country Cleaver’s How to Keep Lettuce Fresh helpful post!

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