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Mile High Restaurant Style Salad

Mile High Restaurant Style Salad

 You can make a great big piled high restaurant style salad right in your own home so easily. Check out my shortcut way!

 

You know when you go to restaurants and see all the great varieties of salads?

It’s so hard to decide which one to order. They all look so interesting and delicious.

Now, you can have a super deluxe salad at home in no time at all.

By using packages of clean lettuce bags, this will save time chopping and rinsing. 

I serve this with a  protein, such as chicken or steak on the side.

Then, the family can take what they want. It’s great on it’s own as a colorful delicious vegan salad with all the great textures and beautiful vibrant colors all mixed in to the crispy green lettuces.

Be creative and add all your favorites to make a great mile high salad.

Today, I’m sharing my favorite salad creation.

 

 

 Mile High Restaurant Style Salad

Yields: 2 salads

What you’ll need to make your own mile high restaurant style salad…

Ingredients:

  • 4 cups romaine lettuce, I used packaged that’s been washed 
  • 2 cups arugula lettuce, same as above
  • 2 heaping tablespoons banana chips, I like the freeze dried ones with no fat added
  • 1 1/2 cups fresh raspberries, you can substitute blueberries or strawberries
  • 1 1/4 cups shredded carrots, packaged 
  • 1/3 cup dried cranberries, or raisins
  • 1/4 to 1/2 cup cubed avocado, make sure you wait until the whole salad is put together and place cubes on top
  • 1/4 cup canned chickpeas, rinsed and drained well
  • 1/3 cup slivered almonds, crunched up a little, you can use any nut of choice
  • See below for a few more salad suggestions
  • Simple dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or to taste
  • sea salt and pepper to taste
  • 1 tablespoon honey, this is the brand I use and love, Wholesome, Fair Trade Organic Honey Sweeze Bottle more if you like the dressing sweeter. For a no sugar/no calorie honey alternative, I’ve used this brand ChoZero Sugar Free Honey-Natural and it’s really delicious
  • 1/2 teaspoon Dijon mustard, this is optional. Dressing is delicious with or without

Here’s how I made this delicious and fresh mile high restaurant style salad…

Directions:

  1. Get a large serving  bowl out and starting with the lettuces, start building your salad. Pile everything loosely. If using avocadoes, cut up and place on the top of the salad.
  2. In a small to medium mixing bowl, add the olive oil, fresh lemon juice, and honey. Using a small whisk or fork, whisk until creamy. 
  3. Drizzle over the entire salad and with two big spoons or forks, or tongs, gently mix the salad until all the dressing is coating all the lettuce and other veggies and ingredients. Serve onto two large serving bowls or plates.

Enjoy the freshness! 

A few more salad add-ins suggestions:

  • grape or cherry tomatoes
  • sliced figs or dates
  • sliced hard boiled eggs
  • sliced tofu, cooked or right from the package
  • crumbled blue cheese or feta cheese
  • for a fancy flare, some small balls of burrata cheese
  • minced green onions/scallions
  • kidney or cannelloni beans
  • endive 
  • The skies the limit as to what you can put into a mile high salad…

Before leaving, check out a few more wonderful salad ideas…

Classic Cobb Salad

Chef Salad Recipe

Classic Cucumber Salad

Mile High Restaurant Style Salad

 You can make a great big piled high restaurant style salad right in your own home so easily. Check out my shortcut way!

Course Appetizer, brunch, Dinner, Lunch, Main Course, Main Meal, Salad
Cuisine American, Mediterranean
Keyword copycat recipe, copycat restaurant salad, large salad, restaurant style salad, salad
Prep Time 10 minutes
making the dressing 5 minutes
Total Time 15 minutes

Ingredients

  • 4 cups romaine lettuce, I used packaged that’s been washed 
  • 2 cups arugula lettuce, same as above
  • 2 cups banana chips, I like the freeze dried ones with no fat added
  • 1 1/2 cups  fresh raspberries, you can substitute blueberries or strawberries
  • 1 1/4 cups shredded carrots, packaged 
  • 1/3 cup dried cranberries, or raisins
  • 1/4-1/2 cup cubed avocado, make sure you wait until the whole salad is put together and place cubes on top
  • 1/4 cup canned chickpeas, rinsed and drained well
  • *more add-ins listed above on the main page
  • 1/3 cup slivered almonds, crunched up a little, you can use any nut of choice

salad dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or to taste
  • sea salt and pepper to taste
  • 1-2 tablespoons honey, this is the brand I use and love, Wholesome, Fair Trade Organic Honey Sweeze Bottle more if you like the dressing sweeter. For a no sugar/no calorie honey alternative, I’ve used this brand ChoZero Sugar Free Honey-Natural and it’s really delicious
  • 1/2 teaspoon Dijon mustard, this is optional. Dressing is delicious with or without

Instructions

  1. 1. Get a large serving  bowl out and starting with the lettuces, start building your salad. Pile everything loosely. If using avocadoes, cut up and place on the top of the salad.

    2. In a small to medium mixing bowl, add the olive oil, fresh lemon juice, and honey. Using a small whisk or fork, whisk until creamy. Drizzle over the entire salad and with two big spoons or forks, or tongs, gently mix the salad until all the dressing is coating all the lettuce and other veggies and ingredients.

    3. Serve onto two large serving bowls or plates. Enjoy the freshness!

Thanks for stopping by today.

I hope you enjoyed this special great big salad recipe.

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Bye for now…

 

 

 

 

 

 

 

 

 

 

 

 

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