Does anyone have any ideas on how to properly do a salad bar? I'm having a caterer for our wedding but they don't have the type of equipment to keep a salad bar cold! (They are a wonderful catering company and have everything else I need, though) I've looked online and all I've found is a blow-up portable salad bar. Not particularly what I was envisioning but it may have to work! Does anyone have any pointers on how to keep the salad ingredients cool while still keeping it classy-looking? Thanks!