Tucson's best: salads

Tucson's best: salads

The world’s largest salad—20 pounds of carrots, lettuce, tomatoes and at least 800 liters of salad dressing—was prepared in 2007 by dozens of Israeli townsfolk who tossed the pieces into a bowl the size of a swimming pool. To stir the ingredients, they used rakes.

Unfortunately, sometimes it feels like you need to consume a salad of that size to feel satisfied. Eating arugula and crunching on cucumbers often isn’t the same as gulping down a good steak.  

But salads aren’t what they used to be, and many Tucson restaurants are using the summer as an excuse to concentrate on what would traditionally be a first course. Waitstaff all over town (including Tifney Reeve at Frog & Firkin, shown) are serving plenty of salads as entrees. Since there are a lot of choices out there, here are five of our favorites.—Andi Berlin, Special to Metromix