“It’s a salad… only bigger… with lots of stuff in it”… Elaine Benes said it right when she made the “Big Salad” a hit back in the ’90’s. In my house, “big salad” night is always quite the production. Everyone is in the kitchen, rinsing, chopping, and even sometimes cooking to prepare their own version of the big salad. You can always find bacon in my Dad’s, onion in my Mom’s, and blue cheese in mine. We all have our favorites and this dinner is an easy one to personalize.
If you didn’t catch these before, check out two of my favorite salads: The Fajita Salad & the Mish-Mosh Salad. We had just gone food shopping this week so our fresh ingredients were plentiful and this salad turned out beautiful! I love when I manage to get so many colors in one bowl.
I call this one (oh, and naming them for the blog makes the entire process so much more fun) the SBS Salad and boy was it delicious!!
SBS Salad (Strawberry, Blue, & Shrimp)
Recipe by: It’s Good to be the Cook
2 Cups Romaine, chopped
5 Shrimp, cooked, chilled, chopped
2 Tablespoons Blue Cheese Crumbles
3 Strawberries, washed & sliced
1/2 Carrot, shaved with a vegetable peeler
2 Tablespoons Purple Cabbage, sliced
1 Hot Cherry Pepper, seeded & sliced
1 Tablespoon Sliced & Roasted Almonds
5 Yellow Grape Tomatoes, sliced in half
5 Fat Free Croutons
2 Tablespoons Ken’s Light Asian Sesame (my FAV dressing)
I’m pretty sure that this salad is better than Elaine’s at Monk’s! YUM!
What’s your favorite “big salad” topping?