Garden salad, green salad or tossed salad is a salad consisting mainly of fresh vegetables having lettuce or mesclun as its base served with dressing such as vinaigrette, Ranch, Italian dressing, Thousand Island or blue cheese dressing. Usually served in large portions topped with additional meat or seafood and consumed as a main course, smaller portions are called side salad.
I remember this salad very well when I was in High School when Wendy’s offer it in their fast food chains in the Philippines. The salad and bottomless ice tea was a good combo, I still remember that salad bar where you pay only around Php 100 for everything and you can put in your plate. Initially the plate was huge but people started to learn how to stack that salad properly to achieve a nice height so plates started to reduce in size until it became a size of a saucer. These salad stacker experts made it so high and neatly stacked it can feed 3 or more high school kids, I even saw people stacking it as high as 1 foot. Anyways in memory of that here I am making my own at home but instead of the normal croutons which I don’t have I used pita crisps.
- Chopped iceberg lettuce
- Sliced tomatoes
- Steamed Corn kernels
- Grated cheddar cheese
- Hard Boiled Eggs, quartered
- Pita crisps (made from leftover seasoned flour tortillas baked until crispy)
- Thousand Island Dressing
- Toss all salad ingredients together in a salad bowl.
- Serve with thousand island dressing.