The Big Salad

Summer’s fading fast folks, can you believe it? Here’s my take on a classic: a big, big salad with homemade dressing. Don’t mistake this for dainty date food. This salad will fill your whole belly!

The Big Salad

  • Servings: 2
  • Difficulty: easy
  • Print
  • butter lettuce
  • bacon
  • shredded havarti
  • carrots
  • red peppers
  • hard-boiled eggs
  • cucumber
  • baked chicken breast
  • garlic

For dressing

  • 3 cloves minced garlic
  • spicy deli mustard
  • olive oil
  • vinegar
  • Mama Lil’s pickled hot peppers (and a bit of juice)
  • salt & pepper to taste


Bring bacon to a sizzle over medium heat. Set on paper towel to drain. Boil eggs as you do. My method: place eggs in medium saucepan. Add enough water to just cover the eggs, cover and cook on high until the water boils. Once a rolling boil is achieved, turn off burner, but leave the pan there for 20 minutes. Voila! Set that aside.

Have you ever ordered a salad at a restaurant where they bring out practically a whole head of lettuce? Where each bite is ginormous? Hate that. But I don’t really like the look of chopped lettuce, so I tear it with my hands. The salad is big, but the bites are small.

For the dressing, whisk all ingredients together. Done. I’m not a fan of heavy dressings but I do like good coverage, so I toss a small amount with the crumbled bacon, cucumbers, cheese and lettuce in a bowl before serving. Place sliced chicken egg on top and serve.

Any Seinfeld fans in the house?



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