BIG salads

I've had a couple people ask what I mean when I write BIG salad on the menu.  We typically have one or two BIG salads a week for dinner with small side salads with other meals.

BIG salads for me change with the seasons.

Above is an example of a summertime version.  This had lettuce and arugula, cucumber and radishes from the garden. Cherry tomatoes from my friend and sliced red onions with a hard-boiled egg and a sliced fried chicken breast between the two of us.

The goal of it is to pack as many veggies on the plate as possible.  

In the winter they will include a lot of carrots, Brussel sprouts, broccoli, Bok choy, cabbage. Any veggie that is tasty raw and in season is used.  

I'm going back to growing sprouts because I love what they add to a salad. 

Sometimes I add cheese sometimes I don't. They do not always include meat but if they do it is typically chicken or on the rare occasion we have ham I will slice it and add.  I always make my own dressing.  We seem to go between creamy Italian, honey mustard and ranch but I love trying new ideas to give a lot of flavors.

Wishing everyone a wonderful Saturday!!