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
Daniel Brenner I /calendar/photologue/photos/_Big Salad RR/cache/07052013_ENT_BigSalad_RR_DJB_0023_fullsize.JPG
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