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Lettuce is the least interesting thing in these entrée-style salads. If you think restaurant salads are getting bigger, you’re not mistaken. They are. These days, restaurant salads are bigger not just in size but in flavor, texture, number of ingredients and sheer creativity. New York Magazine, always on the lookout for the latest and greatest, recently waxed poetic about the beauty of the Big-Ass Salad. Sacramento restaurants have jumped on the bandwagon, serving interesting takes on the Big-As

A large salad is the latest crave and craze in our region. See which restaurants are offering entrée-style salads and that'll surely please.

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April 21, 2021 · · Harper Woods, MI  ( RestaurantNews.com)  One of Michigan’s most unique restaurant groups has not only survived the COVID pandemic, but is thriving and developing big plans to expand this year. The Big Salad, based in Harper Woods, has unveiled plans to launch three new eateries that include locations in downtown Detroit, downtown Traverse City and a site in the Novi/Farmington communities. Founded in 2008 by entrepreneur John Bornoty, today The Big Salad operates four restaurants in Michigan located in Grosse Pointe (the original), Woodhaven, Charlotte, and Ann ...

Rainbow recipes to perk up Blue Monday, from citrus salads to seared steak Banish Blue Monday woes with vibrant dishes packed with ingredients – nourishing nuts, greens, and oily fish – to lift sagging spirits Nothing brightens the day like a vibrant bowl of something delicious Credit: Masha Davydova Today is officially “Blue Monday”, supposedly the most depressing day of the year. Although it was actually created by a holiday company in 2005 using a formula that factored in weather, credit-card debt and our faltering motivation to continue with New Year resolutions, it’s true tha...