This is not so much a recipe, just a concept of using a wider salad bowl to serve a main dish salad in. Being wide and shallow its just easier to help yourself. Here, I have loaded up the base with dressed green and red oak leaf salad leaves. I have added small mounds of potato salad. Wedge cut pieces of beetroot. Sliced butcher sausages deglazed with balsamic vinegar (in pan with a lid, brown the sausages in a little olive oil then reduce the heat and cook for 50 minutes. Remove all the fat and put in 3 or 4 table spoons of balsamic vinegar and reduce that until sticky but not burnt).Let sausages stand so just warm or even leave to get cold. Finishing with sliced spring onions on top. Season and a little dressing over the top. For me, this would have been previously in three or more serving plates.