We were told there's a big lunch rush around noon, so we made sure to arrive early. Plastic: Visa, Mastercard, American Express, Discover.
The final product is placed on a sparkling white plate and then you're handed a black tray to take it to your table. They use a special utensil to slice your salad ingredients into tiny pieces. Servers behind the counter take your order and put on a frenzied display of chopping. While there is a large variety of meats, cheeses and vegetables to choose from, most of the ingredients are basic. You choose from baby spinach, iceberg or romaine lettuce, along with dozens of toppings and dressings. In addition to prepared choices, you can be the "architect" of your own salad or sandwich. The Big Salad offers soups along with 12 different pre-made salads and eight types of sandwiches. The ambiance is basic but sunny and bright, with orange walls.
There are currently four other big salads, in Grosse Pointe, Troy, Royal Oak and Novi others are set to open in Rochester and Northville within the next year. He said the The Big Salad provides another option besides the many fast-food restaurants in the area. "A lot of people come out of their offices and head over here for a healthy alternative," said Justin Marshall, a manager at the restaurant. The Big Salad, which opened in April, is intended to attract business from the hub of professionals who work on the north side of Ann Arbor, near the University of Michigan's North Campus Research Complex. Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0161_fullsize.JPG The Big Salad classic Italian sandwich is made with capicola, ham, salami, provolone and mozzarella cheese topped with red peppers, tomatoes, banana peppers, and an Italian vinaigrette served with tomato basil bisque on Friday, July 5.Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0116_fullsize.JPG The California Salad at The Big Salad consists of bell peppers, artichoke hearts, mushrooms, red onions, garbanzo beans, carrots, tomatoes, and dried cranberries tossed with romaine and spinach leaves and mixed with a raspberry vinaigrette on Friday, July 5.Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0084_fullsize.JPG Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0074_fullsize.JPG The Big Salad employee prepares a bowl of soup for a customer on Friday, July 5.Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0068_fullsize.JPG Staley tries to eat at The Big Salad once or twice a week and especially on Friday because they serve clam chowder. The Big Salad customer James Staley looks over the menu before ordering on Friday, July 5.Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0054_fullsize.JPG The exterior of The Big Salad at 2793 Plymouth Road on Friday, July 5.Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0040_fullsize.JPG The Big Salad supervisor Morgan Hawkins handels ingredients for a salad on Friday, July 5.Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0028_fullsize.JPG
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