This salad is in the style of what I like to call a Rosanne Salad. Rosanne because that is the name of a friend and I learned a fabulous trick from her: making a mix a colorful yummy toppings and keeping all the yummy toppings in a separate bowl from the greens. I love this because if I make way too many toppings to mix into the salad, and I always do, I can save them for another use. In this salad the extra toppings became their very own chop salad for another meal. I'm all about leftovers!
I generally use what every veggies I have on hand to include zuchini, green onions, radishes, cucumbers, corn, cabbage, peppers. I chop them all up, mix them in a big bowl, pour some dressing over them, and let them marinate. When what ever protein is done cooking I mix a portion of the chopped veggies into a bowl of lettuce, mixing really good, adding a little bit of dressing if needed, plate up, top with a cheese, olives, artichoke hearts, nuts, seeds, and finally place the protein on top. In this case I used feta, artichoke hearts, garlic stuffed olives, and grilled salmon.
Lime Cilantro Dressing:
Put everything into a mini food processor (or blender). After blending everything taste to see if it needs more salt. If yes, put some in and blend it up.
*this makes about a 1/2 cup of dressing. For two very large salads we used half.
Roseanne Salad Assembly:
Chop all of the toppings & place in a bowl.
Pour about 1/4 cup of dressing over toppings. Mix and let sit.
In a large put the amount of greens you want. Then mix the chopped toppings. You don't need to put all of it in. Just the amount you think looks good. Pour a little bit of dressing over this. Mix very well to incorporate the dressing into everything. Save the rest for a chop salad of its own later.
Toppings: Cheese, nuts, seeds, olives, etc. Either: Plate these up the salad and top with your selected toppings OR if you are serving a crowd you can top a large salad with these.