fresh mozzarella, fresh basil leaves, tomatoes and black pepper drizzled with our
special balsamic and oil glaze and served on an italian bread roll.
fresh turkey breast combined with cranberries and walnuts, mixed to perfection
with unique spices and served on our sourdough bread to create the perfect
thanksgiving salad sandwich
grilled chicken breast topped with romaine lettuce, freshly shaved parmesan cheese and
caesar dressing served on our sourdough bread
fresh capicola, ham, salami, provolone and mozzarella cheese topped with roasted red peppers,
tomatoes and banana peppers and dressed with our special italian vinaigrette, served on an
italian bread roll
a classic tuna with celery and red onions, served on our sourdough bread.
a classic blend of all natural peanut butter and strawberry preserves served on our freshly
baked sourdough bread.
Bornoty had an idea: to create a specialty salad restaurant, where salads are made for you, not by you, but to your exact specifications. A salad restaurant where the number of fresh toppings seems limitless and where the lettuce is continuously kept crisp and cold. And the salad ingredients are not handled by the masses, but by one associate who is dedicated to making you the best salad possible. And to finish off the concept, Bornoty wanted to create an environment that did not say “fast food” but “good food.” This meant real granite counters, real wood accents and real wooden chairs, not plastic. Bornoty opened the first The Big Salad in 2008 in Grosse Pointe Woods, Michigan, an upscale suburb of Detroit. It became an instant oasis for diners seeking fresh food at fast food prices.