Okay, you shouldn’t get that worked up about, but it is a pretty tasty salad. And I have a secret ingredient:
Grilled vegetables. I use my good ‘ol George Forman to grill mushrooms and onions, giving them a nice caramelized flavor. Since I like sweet onions, especially caramelized ones, I use both red and vidalia onions.
While I’m grilling my veggies, I also hard boil some eggs. For a big bowl of salad, I add about 4 hard boiled eggs.
Then once the mushrooms and onions are grilled, I toss them into a bowl along with the eggs and whatever other vegetables I have on hand. Today I added broccoli and half of an avocado, but I sometimes also add bell peppers and sliced carrots.
To make it a real BIG salad, I also add pasta. I do about a quarter of a box of 100% whole wheat pasta and a quarter box of Ronzoni Garden Delight pasta which is flavored with veggies. The veggie pasta adds a nice flavor to the healthy, but sometimes bland, whole wheat stuff. A tip is to start cooking the whole wheat pasta a few minutes before you add in the white/veggie pasta since the whole wheat kind takes longer to cook. I forgot this today and ended up with undercooked whole wheat and overcooked veggie pasta. It doesn't just even out as I had hoped.
After all of the good salad stuff is in, I add the leafy salad part. I used both a garden salad and spring mix since I had both on hand and I’m crazy like that. I save the greens for the end of the salad because otherwise I end up with way too much of the grassy stuff and not enough of the veggies/eggs/pasta.
I finish up by mixing everything together and tossing it with a light salad dressing (usually olive oil, balsamic vinegar, and salt) and sprinkling some low fat shredded cheese on top.
So that’s my BIG salad. Just make sure you get a proper thank you when you serve it to your friends.