jill’s big salad

You know, I’m not quite sure why it’s called Jill’s Big Salad, but I order it almost every Tuesday at Fresco Santa Barbara.  It’s such a great salad because its got a ton of texture and flavors.  It’s crispy and creamy, sweet and tangy.

I’ve ordered it a million times now so I thought I would take a shot at making my own version.  I can’t quite recreate the vinaigrette they use, so I decided to use my favorite vinaigrette by the Barefoot Contessa  (below)

Here’s a snapshot of all the goodies for the salad:

salad fixings

I don’t have a real recipe for this salad . . . just use handfuls of all the goodies below.  Toss them with a bunch of lettuce and shredded cabbage and drizzle on your favorite vinaigrette (I love Ina’s below):

  • mesclun salad mix
  • shredded cabbage
  • snap peas (chopped)
  • cherry tomatoes (halved)
  • avocados (diced)
  • garbanzos (drained)
  • pumpkin seeds (pepitas)
  • pistachios
  • Parmigiano-Reggiano (shaved)
  • dried cranberries/cherries

Ina Garten’s Vinaigrette: (sweet and tangy and orange-y.)

  • 3 tablespoons good apple cider vinegar
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup good olive oil

All mixed and ready to eat.


A great salad to make on these hot summer days.  Every bite is the perfect bite  … yet every bite is so different.  (No I’m not lighting incense over here.)  This salad never gets boring, maybe that’s why I keep ordering it.

Until next Monday!