The Ample Bites clan enjoys using leftover meat or fish to supplement dress a mid-week Big Salad. The Big Salad is a green salad which is a meal when served with a few slices of bread and some fresh fruit.
Our Big Salad for today included leftover grilled shrimp, broiled salmon and flank steak. Each member of the Ample Bites family is free to add these proteins to a base salad of mixed greens and other fresh vegetables, cheese, and the salad dressing of choice, usually a homemade vinaigrette.
The Big Salad
1/4 to 1/2 pound grilled shrimp and/or
1/4 to 1/2 pound broiled or grilled salmon and/or
1/4 to 1/2 pound grilled flank steak
4 hardboiled eggs, peeled and sliced
1/2 head of Romaine lettuce
1/2 cup red pepper, chopped
1/2 cup cherry tomatoes, halved
1/2 cup shredded cheese (Cheddar, Blue Cheese, Feta, or Asiago preferred)
1/4 cup red onion, chopped
Freshly ground black pepper
Salad dressing of choice (homemade vinaigrette preferred)
Rinse and spin the lettuce dry. Chop lettuce coarsely and add to large salad serving bowl. Add red pepper, tomatoes and red onion. Toss ingredients until thoroughly mixed.
Divide the salad mix onto four plates. Add one sliced hardboiled egg. Top with your choice of meat or seafood. Add cheese, salad dressing, and salt and pepper to taste. Serve with fresh bread and a good extra-virgin olive oil for dipping.