We were having a tossed salad to go with Grilled Shrimp “On the Barbie” as Outback would say. I originally was going to put the shrimp on the salad, but changed my mind. And instead of making a big bowl of salad, I decided to make individual bowls – one for me (a Papa Bear-sized salad) and one for Nancy (a Mama Bear portion). So, I made an ordinary salad except I used Little Gem Mini-Romaine Lettuce – 4 small heads of lettuce that I saw in Kroger’s. They appealed to me because they looked fresh and crisp and were only $2.99 for 4 heads, which would make 2 salads for us.
I added the usual stuff – a diced Roma tomato, about a half of sliced cucumber, a half of a hard-boiled egg for each salad, and a handful of grated cheddar cheese. Then I did something I never do. Since the shrimp weren’t ready for the grill, I put each salad and bowl in the refrigerator.
Later, as we ate our shrimp and salads, Nancy remarked that the salad was extra good, and it was, and all because I chilled it in glass bowls. That’s a game changer, folks. From now on, I’ll make the salads in advance (especially with Little Gem Lettuce) and let them chill in the fridge – the very best way to serve a salad.