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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!
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
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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!