One day last week, a co-worker sent me an e-mail about the most amazing salad she’d ever had. I asked where she got it and she said simply, “the Myrtle Quick Stop.”
It just so happened I was headed to Myrtle later in the week, so I told her I’d stop in and check it out. I got good directions to the place, and then promptly got lost. (For the record, if you’re headed west on Highway 78, take the Myrtle exit and go right at the T. It’s on the left.)
When I finally got there, I walked in and saw all manner of food: pizza, fried chicken, french fries, burgers … but no salads. I felt sure I was in the wrong place.
So I timidly asked the lady behind the counter, “Is this the Myrtle Quick Stop?” Clearly, I was an out-of-towner, and I heard conversations stop in mid-sentence as people checked me out.
Apparently, I passed muster, because folks went back to their business. The lady behind the counter answered nicely that I was in the right place and explained that salads were prepared on the spot after orders were placed.
So I placed my order and waited about 15 to 20 minutes for the salad to be assembled. After taking a look at it, I gladly would have waited an hour.
And it was as delicious as it was pretty.
I have no idea how much of anything went into this salad, but here’s the list of ingredients so you, too, can duplicate it at home. Or, just drive to Myrtle. The Quick Stop isn’t hard to find once you know what you’re looking for.
Quick Stop Salad
Mixed salad greens
1 skinless, boneless chicken breast, grilled with lemon pepper seasoning and cut in chunks
Ripe tomato wedges
Diced green bell pepper
Diced Vidalia onion
Sliced black olives
Jalapeampño pepper rings
In a large bowl, place salad greens. Top with chicken and remaining ingredients. Drizzle with dressing of your choice.
Ginna Parsons is the Daily Journal’s food/home/garden editor.
Ginna Parsons/NEMS Daily Journal